We're growing shallots in the garden this year, and above are the seedlings that were thinned from the rest of their siblings in their square plot of ground outside. They look like tiny scallions or chives, and taste similar.
I'd picked up a just-over-two-pounds piece of halibut at the store on Friday, and we were planning to grill that Saturday night when my sister's kids slept over. And so at the last minute, I thought – hey! Baby shallots! I could use them with the halibut somehow! (I'm clever like that.)