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Preheat a grill pan. In a dinky bowl, toss the scallions, garlic and jalapeño with the vegetable oil. Grill over quite high heat, turning on occasion, until charred sooner or later of, 5 to 6 minutes. Transfer to a piece surface and let wintry.
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Finely sever the scallions and jalapeño and transfer to a medium bowl. Peel the garlic cloves, mash them to a paste and add them to the bowl. Scoop the avocado flesh into the bowl and coarsely mash with a fork. Fold the cilantro and lime juice into the guacamole, season with salt and pepper and lend a hand.
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Press a portion of plastic wrap straight onto the surface of the guacamole and refrigerate overnight.
Notes
Variation: For a brighter, crunchier guacamole, finely sever the scallions, garlic and jalapeño and hasten them in raw.
