5 bunches scallions
2 tbsps butter, softened
1 tbsp parsley
1/4 tsp finely grated lemon zest (or more)
1/4 tsp salt
1/8 freshly ground pepper
Trim roots from scallions, leaving ends in tact, and remove any bruised outer leaves. Trim greens, leaving scallions 9 inches long.
Cook scallions in a deep 12-inch skillet of boiling well salted water until just tender, 4-5 minutes.
Meanwhile, stir together butter, parsley, zest, salt, and pepper in a bowl until well blended.
With tongs, transfer scallions to a colander to drain. Arrange in a shallow serving dish and brush with lemon parsley butter.
* Scallions can be made up to one day ahead and refrigerated, covered. Reheat in microwave.