Rebellion of the green onions! You MUST eat green onions like this!!! And with this crazy sauce!

Ingredients

• 6 green onions.
• 500g of bell peppers (approximately 4 pieces).
• 200g of olive oil (for lemon dressing).
• 26 grams of sugar.
• 6 grams of salt.
• 1 gram of oregano.
• 50g of white wine vinegar (or vinegar).
• 30 grams of lemon juice.
• 37 grams of honey.
• 1 gram of whole grain mustard.
• 60g of Parmesan cheese.
• 180g of mixed nuts (without chocolate).
• 1/4 teaspoon gochugaru (or paprika powder).
• Lemon Dressing, 75g (for Romesco sauce).
• A little lemon juice.

Steps

1. 1[Making Lemon Dressing] 1. In a bowl, combine 30g lemon juice, 50g white wine vinegar, 26g sugar, 6g salt, and 1g oregano. Stir until the sugar and salt are completely dissolved.
2. 22. Add an additional 37 grams of honey and 1 gram of whole-grain mustard, and mix well.
3. 33. Slowly pour in 200g of extra virgin olive oil while stirring constantly to emulsify the mixture.
4. 4[Making Romesco Sauce] 1. Place 500g of bell peppers on a gas burner and roast them until the skin is completely blackened. (Make sure to char all surfaces, including the seams and crevices.)
5. 52. Rinse the roasted bell pepper under running water to remove any remaining char, peel off the skin completely, and pat it dry thoroughly.
6. 63. In a blender, combine the prepared bell peppers, 60g of Parmesan cheese, 180g of nuts, a pinch of gochugaru (Korean chili powder), 75g of lemon dressing, and a small amount of lemon juice (seeds removed).
7. 74. Grind the nuts coarsely, leaving a slightly crunchy texture.
8. 8[Preparing and Grilling Green Onions] 1. Cut 6 green onions to a length slightly longer than the width of your index finger.
9. 92. Add the green onions to boiling water and blanch for about 3 minutes (until they are limp and the white parts have softened).
10. 103. Immediately after blanching the green onions, place them in ice water and let them cool for about a minute.
11. 114. After removing the scallops from the water and patting them completely dry, lightly brush the surface with oil and then grill or pan-fry them again to enhance their flavor.
12. 12[Plating Instructions] 1. Spread a generous layer of romesco sauce on the plate and use a spoon to create a shallow indentation in the center.
13. 132. Drizzle a little lemon dressing between the crackers.
14. 143. Place grilled green onions on top, then sprinkle with chopped nuts, a pinch of pepper, and another drizzle of lemon dressing to finish.