I picked up some frozen scallops and wasn’t sure how to cook them since I’ve always eaten them with pasta in the past. I did some googling – yes, asparagus would be excellent but I prefer to eat it in season. (Three months from now, here.) Brussels sprouts, bacon, and shallots? Yes, please. (I’m planning to leave out the sugar since I’ve never found it necessary when caramelizing onions and their ilk, but I’m sure that using erythritol or xylitol would be fine, too. I’m also going to use frozen Brussels sprouts.)