OK. Well if your blanching the veg to order then get your pan hot. Once the veg are done, had your clarifed butter, garlic, shallot, and blanched vegetable then season and toss. Cook for a minute or so and serve. Since you blanched it, the vegetable is hot so only needs to be infused with the flavors in the pan. Otherwise if you saute cold blanched veg, you can use a hot pan. Add oil garlic shallot vegetable, season. Before the garlic and shallot gets color add some white wine or a little stock to help heat the vegetable without burning the garlic. Water can be used as well I guess.