Wash and trim scallions. Bring large pot of water to a boil. Have a large bowl of ice water nearby. When water boils, add salt, when it comes back to the boil, drop in half of the scallions and blanch for 10 seconds. Remove scallions from water with tongs and drop in ice bath. Plunge remaining scallions for 10 seconds and drop into ice water. When scallions are thoroughly chilled, drain them and squeeze dry. Roughly chop the blanched scallions. Place scallions in blender. Add 1/4 cup oil. Puree scallions, stopping frequently to scrape down sides of blender, until coarsely pureed. Add rest of oil and whirl until well blended. Pour mixture through a coarse sieve into a bowl, then pass again through a fine sieve. Use as garnish. Will hold 2 to 3 days. This recipe yields about 1 cup of flavored oil. Comments: Make sure to choose very fresh, very green scallions for the best flavor and color. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6322 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-28-1997 Recipe by: Susan Feniger and Mary Sue Milliken