1-2 bunches scallions
2 T unsalted butter, melted
1 T minced fresh parsley (or basil)
1/4 t finely grated lemon zest
salt and pepper

1. Trim roots from scallions, leaving ends intact. Trim greens. Check to make sure they will fit the skillet you will be using; if not, cut the greens to fit.

2. In a large, deep skillet add a cup or so of water and bring to a boil. Add the scallions and simmer until tender, 4 or 5 minutes.

3. Meanwhile, stir together remaining ingredients.

4. With tongs, transfer scallions to a colander to drain. Arrange in a shallow serving dish and brush with the butter mixture.