Shaved Brussels Sprout and Shallot Sauté
['1 3/4 pounds brussels sprouts, outer leaves removed', '2 tablespoons (1/4 stick) butter', '3 tablespoons olive oil', '12 medium shallots, thinly sliced (about 2 cups)', '6 garlic cloves, thinly sliced', '4 tablespoons pine nuts, toasted, divided', '2 tablespoons fresh lemon juice']
Working in small batches, place brussels sprouts in feed tube of processor fitted with thin slicing disk; slice.
Melt butter with olive oil in large pot over medium heat. Add shallots; sauté until almost translucent, about 3 minutes. Add garlic; stir 1 minute. Add brussels sprouts; increase heat to medium-high and sauté until tender, about 8 minutes. Stir in 3 tablespoons pine nuts and lemon juice. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon pine nuts and serve.
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