Heat a small, heavy skillet over medium heat. Add 1/2 cup oil; heat until oil is shimmering and oil bubbles around a shallot piece that's dropped into it. Add shallots to pan; slow-fry for 10 minutes or until browned and crispy, stirring occasionally. Remove shallots with a slotted spoon; drain on paper towels. Sprinkle shallots with 1/8 teaspoon salt.
Heat a large nonstick skillet over medium-high heat. Add remaining 2 tablespoons oil; swirl to coat. Add Brussels sprouts; toss gently to coat. Sprinkle with pepper and remaining 5/8 teaspoon salt; sauté 8 minutes or until lightly browned on edges. Reduce heat to low; cook 2 minutes or until tender. Stir in lemon juice; sprinkle with shallots.
What a failure! If the shallots were the only noteworthy dimension to this recipe to make it a stand-out dish, my family would disagree. There wasn't anything special other than what would make Brussels Sprouts haters hate these sprouts further.
I love this recipe. A fan of brussels sprouts and needing a change from the usual oven roasted and steamed versions, this has a nice balance of texture with the fried shallots. I add a little sherry vinegar (tsp) at the end with the lemon. Tonight we made Sunset's butternut gnocchi and used this as a topping with a little brown butter.