After thawing them
in the refrigerator, I dried them well with paper
towels, seasoned them with a dry BBQ rub, and seared them on all sides
in a
little oil in a very hot skillet.
When
oil is sizzling hot, place all shallots
in the pan, separate gently, stirring with a slotted spoon or a skimmer / Keep stirring gently until shallots become golden brown — a couple of minutes at most / Remove immediately, place on paper
towels, spread and sprinkle with a
little salt / Allow to cool / They will be crispy and ready to eat immediately, or store
in an airtight container for several hours and use later
in the day.