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Scallion Barlotto

2 bunches scallions, trimmed and cut up
1/2 c. olive oil
salt and pepper to taste
1 c. barley
1/4 c. butter
1 c. chicken stock
Puree scallions and garlic in a food processor. Pulse while slowly adding oil and salt and pepper. Set aside. Boil barley until tender, but not cooked through, about 10 min. Drain and set aside. Heat butter in large saute pan until very hot. Add barley and stock little by little allowing it to be absorbed. Sir in sca