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We hope you got benefit from reading it, now let’s go back to mike's saffron lobster, jumbo scallops & shrimp vegetable melody recipe. You can cook mike's saffron lobster, jumbo scallops & shrimp vegetable melody using 28 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to cook Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody:
- Provide ● For The Fresh Seafood [check for any fishy smell if so no go!]
- Prepare 1.5 Pounds Fresh Lobster Tails [raw de-shelled - de-veined]
- Prepare 2 Pounds Fresh Jumbo Tiger Shrimp [raw - de-veined - de-shelled]
- Take 2 Pounds Fresh LG Jumbo Sea Scallops [rinsed - halved]
- Prepare ● For The Fresh Crispy Vegetables & Fruits
- Use 1/2 Each: Green, Red & Yellow Bell Peppers [de-seeded julienned]
- Get 1/4 Cup Firm Tomatoes [chopped]
- Use 1/2 Cup Red Onion [julienned]
- Use 6 LG Fresh Garlic Cloves [fine minced]
- Take 1/4 Cup Fresh Parsley [lose pack - chopped]
- Provide 1/4 Cup Fresh Cilantro [lose pack - chopped]
- Get 1/3 Cup Green Onions [chopoed + reserves for garnish]
- Get 1 LG Jalapeño [fine diced]
- Take ● For The Seasonings & Oils
- Prepare 2 tbsp [Garlic] Olive Oil
- Use 3/4 Cube Kerrygold [Herbed] Irish Butter [important]
- Use 1/2 Cup Quality White Wine [add more if needed]
- Prepare to taste Fresh Ground Black Pepper
- Use to taste Old Bay Seasoning
- Use 1 tsp Saffron [or more - crushed & soaked in wine]
- Use to taste Fresh Ground Black Pepper
- Take ● For The Options
- Provide as needed Dipping Bread [for base juices]
- Take 1 Pound Fresh Mussels [cook until opened - throw anything not]
- Take 1 Pound Fresh Monk Fish [1" cubes]
- Take as needed White Rice
- Prepare as needed Pasta [your choice]/type
- Use Lemon Wedges [for seasoning and garnish]
Instructions to make Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody:
- Here's the bulk of what you'll need in steps #1 #2 #3 & #4.
- Chop all vegetables as listed above.
- Halved jumbo scallops and de-shelled large cubed lobster pieces pictured. Scallops about 20 halved total.
- Jumbo Tiger Shrimp pictured. Shelled, de-veined and de-tailed. About 30 total.
- 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.
- Soak your Saffon threads in 1/4 cup quality white wine for 10 minutes.
- Here's your desired outcome color wise.
- 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.
- Simple seasonings pictured.
- 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.
- Serve alone, with fresh bread for sopping juices. Or, alongside or, over white rice or pasta with chopsticks and/or forks.
- Enjoy!
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