Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.
Ingredients
2 bunches scallions, trimmed, halved crosswise
2 teaspoons finely grated lime zest
1 teaspoon fresh lime juice
1 cup (2 sticks) unsalted butter, room temperature
Kosher salt, freshly ground black pepper
Directions
Heat a large cast-iron skillet over high until smoking hot. Add scallions and cook, turning occasionally, until evenly blackened, 8–10 minutes. Transfer to a cutting board and let cool; coarsely chop.
Mix scallions, lime zest, and lime juice into butter in a medium bowl until evely blended; season with salt and pepper.
Butter can be made 2 weeks ahead. Cover and chill.
