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

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, mike's saffron lobster, jumbo scallops & shrimp vegetable melody. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Great recipe for Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody. I'm currently teaching triplets and their older brother to cook. Anyway, all wanted to do something very special for their adoptive foster parents anniversary.

Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody is something which I’ve loved my whole life. They are nice and they look wonderful.

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

To begin with this recipe, we must first prepare a few components. You can have mike's saffron lobster, jumbo scallops & shrimp vegetable melody using 28 ingredients and 12 steps. Here is how you cook it.

Ingredients

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

1. Take ● 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. Make ready 2 Pounds Fresh Jumbo Tiger Shrimp [raw - de-veined - de-shelled]
4. Get 2 Pounds Fresh LG Jumbo Sea Scallops [rinsed - halved]
5. Prepare ● For The Fresh Crispy Vegetables & Fruits
6. Prepare 1/2 Each: Green, Red & Yellow Bell Peppers [de-seeded julienned]
7. Get 1/4 Cup Firm Tomatoes [chopped]
8. Prepare 1/2 Cup Red Onion [julienned]
9. Prepare 6 LG Fresh Garlic Cloves [fine minced]
10. Get 1/4 Cup Fresh Parsley [lose pack - chopped]
11. Take 1/4 Cup Fresh Cilantro [lose pack - chopped]
12. Take 1/3 Cup Green Onions [chopoed + reserves for garnish]
13. Prepare 1 LG Jalapeño [fine diced]
14. Prepare ● For The Seasonings & Oils
15. Make ready 2 tbsp [Garlic] Olive Oil
16. Take 3/4 Cube Kerrygold [Herbed] Irish Butter [important]
17. Make ready 1/2 Cup Quality White Wine [add more if needed]
18. Get to taste Fresh Ground Black Pepper
19. Get to taste Old Bay Seasoning
20. Make ready 1 tsp Saffron [or more - crushed & soaked in wine]
21. Take to taste Fresh Ground Black Pepper
22. Prepare ● For The Options
23. Make ready as needed Dipping Bread [for base juices]
24. Take 1 Pound Fresh Mussels [cook until opened - throw anything not]
25. Get 1 Pound Fresh Monk Fish [1" cubes]
26. Prepare as needed White Rice
27. Take as needed Pasta [your choice]/type
28. Take Lemon Wedges [for seasoning and garnish]

To finish: Return the risotto to medium heat. Add the Parmesan and stir to combine. Transfer lobster to large platter; cover with foil. Scallops cook in just minutes over the stove, making them an excellent go-to for weeknight dinners or even last-minute hors d'oeuvres. (Shhh, no one has to know.) But there's more to these mollusks than their quick cook time.

Instructions

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!

See recipes for Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody too. Dry and then season scallops with salt and pepper. When the oil reaches smoke point (just a wisp of smoke in pan), add the seasoned scallops (note: do not crowd scallops in pan as they will sweat and not sear). Great recipe for Mike's Beginners Spanish Seafood Paella. Lobster, shrimp, scallops, clams and deliciously seasoned rice!

As simple as that Recipe of Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody

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