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

Name: Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody
Total time: 600 s
Yield: 8 servings
Cuisine: American
Ingredients: ● For The Fresh Seafood [check for any fishy smell if so no go!]; 1.5 Pounds Fresh Lobster Tails [raw de-shelled - de-veined]; 2 Pounds Fresh Jumbo Tiger Shrimp [raw - de-veined - de-shelled]; 2 Pounds Fresh LG Jumbo Sea Scallops [rinsed - halved]; ● For The Fresh Crispy Vegetables & Fruits; 1/2 Each: Green, Red & Yellow Bell Peppers [de-seeded julienned]; 1/4 Cup Firm Tomatoes [chopped]; 1/2 Cup Red Onion [julienned]; 6 LG Fresh Garlic Cloves [fine minced]; 1/4 Cup Fresh Parsley [lose pack - chopped]; 1/4 Cup Fresh Cilantro [lose pack - chopped]; 1/3 Cup Green Onions [chopoed + reserves for garnish]; 1 LG Jalapeño [fine diced]; ● For The Seasonings & Oils; 2 tbsp [Garlic] Olive Oil; 3/4 Cube Kerrygold [Herbed] Irish Butter [important]; 1/2 Cup Quality White Wine [add more if needed]; to taste Fresh Ground Black Pepper; to taste Old Bay Seasoning; 1 tsp Saffron [or more - crushed & soaked in wine]; to taste Fresh Ground Black Pepper; ● For The Options; as needed Dipping Bread [for base juices]; 1 Pound Fresh Mussels [cook until opened - throw anything not]; 1 Pound Fresh Monk Fish [1" cubes]; as needed White Rice; as needed Pasta [your choice]/type; Lemon Wedges [for seasoning and garnish]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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. Well, this was it. Believe it or not, this was their very first attempt at cooking anything whatsoever!

They're only 7 and 8 years old! Excelent work kiddos! And great photos! This was one seriously delicious dish! Expensive yes, but delicious! Your parents adored it!

They served their dish over white rice and with Hot & Sour Soup as an appetizer. Delicious! I'm so proud of all of you! So are your parents! What a delicious first attempt at cooking! Excellence! Just excellence!

They're only 7 and 8 years old! Excelent work kiddos! And great photos! This was one seriously delicious dish! Expensive yes, but delicious! Your parents adored it!

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

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MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

They're only 7 and 8 years old! Excelent work kiddos! And great photos! This was one seriously delicious dish! Expensive yes, but delicious! Your parents adored it!

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Ingredients

10 mins

8 servings

● For The Fresh Seafood [check for any fishy smell if so no go!]
1.5 PoundsFresh Lobster Tails [raw de-shelled - de-veined]
2 PoundsFresh Jumbo Tiger Shrimp [raw - de-veined - de-shelled]
2 PoundsFresh LG Jumbo Sea Scallops [rinsed - halved]
● For The Fresh Crispy Vegetables & Fruits
1/2Each: Green, Red & Yellow Bell Peppers [de-seeded julienned]
1/4 CupFirm Tomatoes [chopped]
1/2 CupRed Onion [julienned]
6LG Fresh Garlic Cloves [fine minced]
1/4 CupFresh Parsley [lose pack - chopped]
1/4 CupFresh Cilantro [lose pack - chopped]
1/3 CupGreen Onions [chopoed + reserves for garnish]
1LG Jalapeño [fine diced]
● For The Seasonings & Oils
2 tbsp[Garlic] Olive Oil
3/4 CubeKerrygold [Herbed] Irish Butter [important]
1/2 CupQuality White Wine [add more if needed]
to tasteFresh Ground Black Pepper
to tasteOld Bay Seasoning
1 tspSaffron [or more - crushed & soaked in wine]
to tasteFresh Ground Black Pepper
● For The Options
as neededDipping Bread [for base juices]
1 PoundFresh Mussels [cook until opened - throw anything not]
1 PoundFresh Monk Fish [1" cubes]
as neededWhite Rice
as neededPasta [your choice]/type
Lemon Wedges [for seasoning and garnish]

Cooking Instructions

10 mins

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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MMOBRIEN @cook_2891564

on March 06, 2017 08:01

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

3rd for saffron

Comments

Robert @cook_111519032

January 01, 2025 22:36

Very tasty.

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