Grilled Scallions With Romesco

• 3 bunches scallions, about 15 scallions, as thick as possible
• 1 tablespoon extra virgin olive oil
• 1/4 cup romesco sauce

1. Trim the roots from the scallions, remove outer layer if very thick and tough and cut into 6-inch pieces.
2. Heat a grill or stovetop grill pan until very hot.
3. Brush the scallions with oil.
4. Grill, turning, until well seared and tender.
5. Arrange on a platter and brush the romesco sauce over the white part of the scallions.

bunches scallions, extra virgin olive oil, romesco sauce

Taken from cooking.nytimes.com/recipes/1013746 (may not work)