The first step is crucial. Head to your local grocery store or farmers' market. Look for scallions that have firm, crisp green tops. Avoid any that appear wilted or yellowing. Freshness makes a difference.

Once home, take your scallions and rinse them under cold running water. Dirt can hide in the layers, so it’s important to make sure they’re clean. Gently pat them dry with a kitchen towel. Trust me; clean scallions taste better!

Now, grab your knife. Cut off about half an inch from the roots at the bottom. This removes any dried parts that could alter the flavor of your dish. It’s a simple step, but it’s so satisfying to see those fresh green tops.

Lay the scallions flat on a cutting board. You can slice them into small rounds or diagonally, depending on your preference.  When you chop them, the green parts give a delicate crunch and flavor, while the white parts are slightly stronger, adding depth to any meal.

Heat a skillet over medium heat and add olive oil and butter. Once melted, toss in your sliced scallions, sautéing them for just a couple of minutes.  You’re looking for the vibrant green color to soften, but they should retain some bite.