Simple Way to Prepare Ultimate Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody

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The ingredients needed to make Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody:

1. Get ● For The Fresh Seafood [check for any fishy smell if so no go!]
2. Get 1.5 Pounds Fresh Lobster Tails [raw de-shelled - de-veined]
3. Prepare 2 Pounds Fresh Jumbo Tiger Shrimp [raw - de-veined - de-shelled]
4. Take 2 Pounds Fresh LG Jumbo Sea Scallops [rinsed - halved]
5. Take ● For The Fresh Crispy Vegetables & Fruits
6. Prepare 1/2 Each: Green, Red & Yellow Bell Peppers [de-seeded julienned]
7. Make ready 1/4 Cup Firm Tomatoes [chopped]
8. Get 1/2 Cup Red Onion [julienned]
9. Make ready 6 LG Fresh Garlic Cloves [fine minced]
10. Get 1/4 Cup Fresh Parsley [lose pack - chopped]
11. Prepare 1/4 Cup Fresh Cilantro [lose pack - chopped]
12. Make ready 1/3 Cup Green Onions [chopoed + reserves for garnish]
13. Make ready 1 LG Jalapeño [fine diced]
14. Get ● For The Seasonings & Oils
15. Get 2 tbsp [Garlic] Olive Oil
16. Get 3/4 Cube Kerrygold [Herbed] Irish Butter [important]
17. Make ready 1/2 Cup Quality White Wine [add more if needed]
18. Prepare to taste Fresh Ground Black Pepper
19. Get to taste Old Bay Seasoning
20. Get 1 tsp Saffron [or more - crushed & soaked in wine]
21. Prepare to taste Fresh Ground Black Pepper
22. Take ● For The Options
23. Make ready as needed Dipping Bread [for base juices]
24. Make ready 1 Pound Fresh Mussels [cook until opened - throw anything not]
25. Get 1 Pound Fresh Monk Fish [1" cubes]
26. Make ready as needed White Rice
27. Take as needed Pasta [your choice]/type
28. Make ready Lemon Wedges [for seasoning and garnish]

Steps to make Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody:

1. Here's the bulk of what you'll need in steps #1 #2 #3 & #4.
2. Chop all vegetables as listed above.
3. Halved jumbo scallops and de-shelled large cubed lobster pieces pictured. Scallops about 20 halved total.
4. Jumbo Tiger Shrimp pictured. Shelled, de-veined and de-tailed. About 30 total.
5. Reserve your seafood shells and boil them for 20 minutes with limited water and wine for a basic seafood stock instead of water or chicken broth if interested. To be used then or, within the week in another dish.
6. Soak your Saffon threads in 1/4 cup quality white wine for 10 minutes.
7. Here's your desired outcome color wise.
8. Fry your hardest vegetables on high in seasoned butter, olive oil and a good dash of white wine first for 5 minutes. Be careful not to burn your garlic. Stir regularly.
9. Simple seasonings pictured.
10. Then add your seafood and steam tightly covered on high for 3 to 4 minutes longer. Stir regularly. In the last minute of frying, add your fresh soft herbs and vegetables.
11. Serve alone, with fresh bread for sopping juices. Or, alongside or, over white rice or pasta with chopsticks and/or forks.
12. Enjoy!

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