Recipe: Scallop Shells Spring Style

1 Peel your vegetables (except the zucchini) then using a mandoline or knife, cut thin slices lengthwise and arrange them in small separate piles on a baking sheet

2 Cook your vegetables English style:
Bring 3.2 qt (3 liters) of salted water to boil with your bay leaf and thyme, first plunge your mini Brussels sprouts for 6 minutes cooking, drain them with a skimmer then plunge them into ice water, return the water to boil, pour your turnip slices for 4 minutes cooking and perform the same operation as for the cabbage, then return to the heat and cook your zucchini slices and small peas for 1 minute, cool and drain them so you will have in front of you
your 4 small piles of cooked vegetables.

3 At mealtime, pour 2 tablespoons of olive oil into a pan, when everything is hot, place your scallops for 30 seconds cooking on each side, salt and pepper then sprinkle ginger and garlic petals around them, then turn off the heat and cover for 5 minutes.

4 Place your scallops on hot plates then quickly return your pan to the heat and quickly pass your vegetables through this fragrant juice, then
arrange them harmoniously around your scallops by pouring the rest of the juice over them.
*Pink garlic from Lautrec "Label Rouge" has the characteristic of having a slightly sweet taste and unlike its counterparts does not have their pungent side.
It can be incorporated into multiple recipes, for example cooked in its skin, that's a winner!!