Recipe - Cal Sotada Grilled Scallions In Almond Tomato Sauce

24 Scallions; root ends trimmed
3 tablespoon Almonds; toasted 1 minute
under broiler
2 Plum tomatoes; roughly
chopped
2 Cloves garlic; thinly cut or sliced up
1 tablespoon Spanish paprika
10 Leaves fresh mint
2 tablespoon Fresh parsley; chopped
One fourth cup Extra virgin olive oil
2 tablespoon Vinegar

Preheat grill.

Place scallions on cooler part of grill and cook until dark green and
tender, about 2 minutes per side. Meanwhile, place almonds, tomatoes,
garlic, paprika, mint and parsley into a mortar. Grind to fine paste and
place in a mixing bowl. Whisk in oil to emulsify and add vinegar. Remove
scallions from grill and toss in bowl. Toss to coat and serve hot or cold.
Yield: 6 servings

Recipe by: MEDITERRANEAN MARIO #ME1A36

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 26, 1998