At my station, I am responsible for bok choy, carrots, haricourt vert, and broccoli, among other things. Each entree gets the veg. They are sauteed in clarified butter, garlic and shallots. When the servers call for pick-up, i turn the fire on, toss on a bit of minced shallots and garlic, blanche the veg, then sautee. I have more responsibilities than just the veg, and my Chef demands that all items go out immediately after "pick-up" is called. Sometimes I scorch the garlic while waiting for the veg to blanche and handling my other responsibilities. How to heat the pan so that the shallots and garlic cook, without scorching, AND be hot enough to properly sautee the veg?