Slice white stem off of the scallions, then cut the remaining green tops into 3-4” pieces.
Transfer to a small heavy bottomed pot along with oil on medium heat and cook until the scallions start to sizzle.
If you have a thermometer, bring the oil temperature to 180F and let the mixture cook at this temperature for 2-3 minutes. Turn the heat off and transfer the contents to a high speed blender.
While still hot, blend the mixture for 5 minutes on the highest speed setting.
Prepare a larger bowl of ice and a smaller bowl on top along with a sieve and piece of cheesecloth to line the sieve. Pour the oil mixture through the cheese cloth lined sieve and into the bowl over ice.
Transfer the mixture to an airtight container immediately. I like to store in a mason jar. Cover the jar with foil to keep the sunlight from dulling the colour and flavor. Keep in the fridge.