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PdfTrim the scallions and cut into 3 inch pieces.
Put the oil and scallions into a saucepan and bring to a simmer over medium heat.
Once the oil is bubbling, continue cooking over very low heat for about 15 minutes, just until the scallions start to turn golden. Don't cook too far or they will become bitter.
Let the oil cool completely off the heat, and then strain into a clean jar. You can add a few fresh scallions to the jar, if you like.
Refrigerate and use within 3 weeks if just the oil. If you added fresh scallions to the jar, use within 1 week.