Scallions vs. Shallots: How to Use Scallions and Shallots

Scallions (Allium fistulosum) are fresh immature onions identified by their slender shape and mild flavor. The white stalk has the same sharp, sulfur-y taste characteristic to all alliums, albeit with less bite, while the dark green leaves have a fresher, grassy flavor. When just harvested, scallions give off a strong smell (similar to regular onions) that’s noticeably bright and earthy with notes of garlic and apple.

Scallions are usually sold in bunches and are sometimes referred to as green onions or bunching onions. They are similar in appearance to spring onions. These bulb onions are close relatives of leeks and make the best substitute for that type of onion.

Shallots (Allium ascalonicum) are a member of the allium family and are closely related to onions, garlic, and chives. Whether diced, minced, or sliced, shallots are used for seasoning dishes, either with a soft onion undercurrent or a pop of sharp acidity similar to a hint of garlic.

Fresh shallots are known for being small in size, having papery and coppery-pink skins, pale purple and white flesh, and bulbs that grow in clusters similar to cloves of garlic. When shopping for shallots at farmer’s markets or the grocery store, look for bulbs with a firm texture.

Substituting scallion bulbs for shallots and vice versa is possible. Before using scallions and shallots interchangeably, consider the main differences between them.

1. 1. Flavor: Shallots have a milder flavor than scallions and other types of onions like red onions, white onions, and yellow onions. This mild flavor makes shallots a good choice for vinaigrettes and other recipes that call for a light onion flavor.
2. 2. Harvesting practices: Scallions are immature bulbs that get harvested prior to an onion fully forming. Scallions, in contrast, are fully matured bulbs that split into sections or cloves.
3. 3. Health benefits: Both scallions and shallots contain nutrients; however, shallots are higher in potassium than scallions. In addition, scallions contain vitamin A whereas shallots do not. Both scallions and shallots also offer the nutrients of vitamin C and calcium. Finally, scallions and shallots are low in carbohydrates and neither contain any cholesterol.
4. 4. Common uses: Cooking enhances the sweetness of shallots, which work well in sauces and stews; but like garlic, they can become bitter if browned. Scallion bulbs react similarly to heat, but the bright green stalks are best used fresh as a garnish.

Scallions and shallots make excellent additions to many recipes but can also be eaten raw. Consider five ways you can use scallions and shallots in your next meal.

1. 1. Fried rice recipes: Scallions and shallots both make flavorful ingredients in a savory side dish like fried rice. Scallions and shallots also enhance noodle dishes and stir-fry veggies.
2. 2. Cream cheese: Flavored cream cheeses get a spicy boost from the green tops of scallions, but you can also substitute shallots for a milder flavor. Spread compound cream cheese on a slice of bread or enjoy it in a cold-cut sandwich.
   
3. 3. Garnish: Sprinkle either scallions or shallots into soups and stews. The green color of chopped scallions will stand out and the sweet but strong onions will add intense flavor.
4. 4. Caramelizing: Both types of onion bulbs can be caramelized, but the milder flavor of shallots makes them tastier prepared this way.
5. 5. Dips and spreads: The green leaves of scallions and shallots are healthy natural flavoring agents for dips and spreads. Mix the chopped green leaves into salsa or blend a few chopped stalks into hummus.

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