Grilled Scallions With Bagna Cauda

From Seasonal Food by Susannah Blake.

• Ready In: 16 mins
• Serves: 4

Ingredients

•  scallion (three bunches , trimmed )
• 2  tablespoons olive oil (for brushing )
• 2⁄3 cup extra virgin olive oil
• 4  garlic cloves (crushed )
• 2  ounces anchovy fillets (drained and crushed )
• 1⁄3 cup butter
•  fresh ground black pepper

Directions

1. Heat a grill pan or broiler till hot. Brush the scallions with olive oil. Place on the grill pan or under the hot broiler and cook for about 3 minutes on each side until tender.
2. Meanwhile, make the bagna cauda. Gently heat the olive oil and garlic in a pan for 2 to 3 minutes. Stir in the anchovy fillets and butter, and season to taste with black pepper. Put into a serving bowl.
3. Serve the hot dip immediately with the freshly grilled scallions. If possible, keep the dip warm at the table by placing it in a fondue pan or in a heatproof dish on a table top warmer.