Title: Cal sotada grilled scallions in almond tomato sauce
 Categories: None
      Yield: 6 Servings
 
     24    Scallions; root ends trimmed
      3 tb Almonds; toasted 1 minute
           -under broiler
      2    Plum tomatoes; roughly
           -chopped
      2    Cloves garlic; thinly sliced
      1 tb Spanish paprika
     10    Leaves fresh mint
      2 tb Fresh parsley; chopped
    1/4 c  Extra virgin olive oil
      2 tb 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