method
1. Put the Scallions in a bowl, add cold water to cover and leave to soak for 20 minutes. Drain and peel away the skins.
2. Tip the Scallions into a pan and add just enough cold water to cover. Bring to the boil, lower the heat and simmer for 5 minutes. Drain well and return the Scallions to the pan.
3. Add all of the remaining ingredients and stir until the Scallions are well coated with the glaze. Cover and cook gently, stirring occasionally, until the Scallions are tender. Remove the lid and bubble for 2 - 3 minutes until the liquid is reduced and syrupy. Serve hot.
