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Heat a large cast-iron skillet over high until smoking hot. Add scallions and cook, turning occasionally, until evenly blackened, 8–10 minutes. Transfer to a cutting board and let cool; coarsely chop.
Mix scallions, lime zest, and lime juice into butter in a medium bowl until evely blended; season with salt and pepper.
Butter can be made 2 weeks ahead. Cover and chill.