Shallot-Lemon Confit

Heat vegetable oil in a large, heavy-bottomed saucepan over medium heat until shimmering, about 2 minutes. Add coriander seeds and black peppercorns, toasting briefly until fragrant, then add the halved garlic cloves.

Add the peeled shallots to the pan, stirring gently to coat with oil. Cook undisturbed for 2-3 minutes to develop light color on one side.

Add the finely chopped celery, bay leaf, thyme sprig, and parsley sprig to the pan. Stir to combine and cook for 2 minutes to release aromatics.

Pour in the lemon juice and add the sugar and salt, stirring to dissolve the sugar. Reduce heat to low and cover the pan with a lid or parchment paper.

Simmer gently for 25-30 minutes, stirring occasionally, until the shallots are very tender and translucent but hold their shape. The liquid should reduce slightly, becoming glossy.

Remove from heat and gently fold in the julienned lemon zest and scallion, being careful not to break the delicate shallots. Taste and adjust seasoning with salt if needed.

Transfer to a serving vessel and let cool slightly before serving warm or at room temperature. The confit can be stored in the refrigerator for up to one week.