Recipes Spicy Scallion Paste Be the first to rate & review! Working a little of this paste into ground meat, steaks or chops adds incredible flavor. Grace Parisi likes to stuff the paste right into a patty of ground beef with a hunk of Brie to make a super-luxurious cheeseburger. By Grace Parisi Updated on October 21, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 15 mins Yield: makes 1/4 cup Ingredients 4 scallions, thinly sliced 2 garlic cloves, minced 1 fresh hot chile, seeded and minced 1/2 teaspoon finely grated lemon zest 1/4 teaspoon cayenne pepper 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt Directions In a small bowl, combine the scallions with the garlic, chile, lemon zest and cayenne, mashing slightly with the back of a spoon. Stir in the olive oil and salt. Make Ahead The paste can be refrigerated for up to 2 days. Notes Best Uses Lightly brush the paste onto tofu, shrimp, steaks, chicken or pork before grilling. Rate it Print