In a medium heat-proof bowl, combine 1 cup thinly sliced scallions, 2 tablespoons minced ginger (from a 4-inch piece), and 1/2 teaspoon kosher salt. In a small skillet, heat 1/3 cup neutral oil, like avocado or grapeseed, over medium-high until hot and shimmering, about 2 to 3 minutes. Carefully pour hot oil into bowl with scallion mixture. It should sizzle immediately when the oil hits the ingredients (if it does not, return to heat). Stir to combine. Let cool, and serve at room temperature. Mixture can be made up to 3 days ahead and refrigerated in an airtight container.
Recipe by Laura Rege.