Scallion Bites with Orange Juice and Balsamic Vinegar Sauce

In a pot, blanch the scallions in water with salt for 15 seconds

Using a slotted spoon, transfer them to a bowl filled with ice water and peel them off

In a non-stick skillet, heat the olive oil over high heat and sauté the scallions for about 10 minutes or until they're nicely browned

Add the orange juice and vinegar and let it simmer, scraping the bottom of the pan

Lower the heat, cover, and cook for about 10 minutes or until the scallions are tender

Using a slotted spoon, transfer them to a medium bowl

Simmer the pan juices until reduced to 2/3 cup (about 3 minutes) and pour it over the scallions

Serve them warm or at room temperature as an accompaniment to roasted meats or in cocktails.