Set scallions aside in a small heatproof bowl. Stir in the ginger and salt.
Heat the oil in a heavy saucepan over medium heat for about 5 minutes, until it is shimmering on the bottom and very hot but not yet smoking (about 300 F).
Carefully pour the oil into the scallion/ginger mixture. It will sizzle for a few seconds. Once it stops sizzling, stir, and then let stand for 2 minutes before serving. Ginger Scallion Sauce - it makes a nice accompaniment to seafood
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