Scallions in Cooking Posted May 14, 2012 Molly Stevens's Braised Scallions. Sometimes it takes a blog post to prompt me to make a recipe I've had access to for years. I made the braise and then turned the scallions into a dressing for pasta--I thought the shape would mimic the shape of linguine or fettucine well, and it did. I don't remember exactly what I did, but I think I added some other alliums (garlic, leek maybe). It was very good.Just don't be fooled by the person in the comment section who says that the scallion roots are good! The bunches I bought when I made this had beautiful juicy looking roots, so having read that I was pretty excited to try them. I carefully saved and washed them, and prepared them separately (roasted). They were terrible! I am pretty sure I spit out the one I tasted.