What to use instead of scallions
It depends entirely on what it's doing in the dish. Here's the job, what else does it, and what to skip.
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Raw green garnish with a mild onion bite
The green tops have thin walls and little of the sulphur that makes a bulb onion burn, so they scatter over a finished dish without taking it over.
ChivesRan out
1:1
Finer and grassier with no crunch and no white part. They wilt on contact with anything hot.
Garlic chivesRan out
1:1
Flatter leaves with a clear garlic note underneath the green. Sturdier than chives on a hot dish.
Shallot sliced thin and rinsedRan out
1 tbsp per 2 scallions
Sharper and sweeter with a firmer crunch, and no green colour on the plate.
What doesn't work: Dried chives or dried onion flakes scattered over a finished plate. There is no moisture to rehydrate them, so they stay papery and taste of dust.
Aromatic base in a stir-fry or braise
The white parts carry most of the sulphur compounds, and in hot oil they sweeten in under a minute, which is why they go in first.
ShallotRan out
1 medium shallot per 4 scallion whites
Sweeter and denser, and it needs 2 to 3 minutes instead of 30 seconds. Start it earlier.
Leek whitesRan out
1/2 leek per 4 scallion whites
Milder with more bulk, and they soften rather than sizzle. Wash the grit out first.
Yellow onion, mincedRan out
2 tbsp per 4 scallion whites
Stronger and much wetter, so it cools the wok and needs an extra minute to lose its raw edge.
What doesn't work: Onion powder dropped into the hot oil at the start. It has no water in it, so it reaches the pan's temperature instantly and scorches bitter within seconds.
Whites and greens are two different ingredients. The whites cook at the start and the greens go on at the end.