Delicious Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody Recipe

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This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner try this Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody recipe. This Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody make for a yummy summer dinner that you can make it easy. The Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody recipe.

Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody.

Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody Before preparing the dish, we have done some research on how to cook Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody easily with yummy taste. You can cook Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody using 28 ingredients and 12 steps. Here is how you achieve it.

Yummy Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody Recipe Ingredients

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

How to make Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody from scracth

  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!.