Scallops and spring beans in cream | Cook Jiro George LABO's recipe transcription

Remove the garlic core and put it in a pot filled with water.
Boil over heat, and when it is boiled, drain the hot water.

Put garlic and milk (A) in a pan and heat to boil.
Add salt when boiling and blend when soft.

Boil water in a pan, add salt and boil the green peas for 1 minute.
After boiling, drain the water and soak it in water to drain it.

Preheat the oven to 180 ° C.
Add olive oil and cheese to 3 and mix.
Spread on parchment paper and bake in an oven at 180 ° C for 10 minutes.

Remove the broad beans from the pods and make a notch.
Boil water in a pan, add salt and boil broad beans for about 2 minutes.
After boiling, remove the heat and peel the skin.

Remove the white part of the scallop and chop it into small pieces.
Sprinkle salt on both sides of the scallop and leave it for 5-10 minutes.
Wipe off the water with kitchen paper.

フライパンを強火にかけ、オリーブオイルをひく。
帆立を入れ、下面に焼き色がついたら裏返す。
バターを加えて馴染ませ、取り出す。

7のフライパンに、細かく刻んだエシャロットを入れる。
2、（B）の牛乳を加え、火にかけながら混ぜる。

塩胡椒、グリーンピース、そら豆、刻んだ帆立を加えて混ぜる。
帆立を戻して蓋をし、極弱火で2分蒸したら完成。