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

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Use ● For The Fresh Seafood [check for any fishy smell if so no go!].
You need Fresh Lobster Tails [raw de-shelled - de-veined].
Provide Fresh Jumbo Tiger Shrimp [raw - de-veined - de-shelled].
Provide Fresh LG Jumbo Sea Scallops [rinsed - halved].
Use ● For The Fresh Crispy Vegetables & Fruits.
Prepare Each: Green, Red & Yellow Bell Peppers [de-seeded julienned].
You need to prepare Firm Tomatoes [chopped].
You need Red Onion [julienned].
Prepare LG Fresh Garlic Cloves [fine minced].
Provide Fresh Parsley [lose pack - chopped].
You need to prepare Fresh Cilantro [lose pack - chopped].
Provide Green Onions [chopoed + reserves for garnish].
You need LG Jalapeño [fine diced].
You need to prepare ● For The Seasonings & Oils.
You need to prepare [Garlic] Olive Oil.
Use Kerrygold [Herbed] Irish Butter [important].
Prepare Quality White Wine [add more if needed].
You need to prepare Fresh Ground Black Pepper.
Use Old Bay Seasoning.
Prepare Saffron [or more - crushed & soaked in wine].
You need Fresh Ground Black Pepper.
Prepare ● For The Options.
You need Dipping Bread [for base juices].
Provide Fresh Mussels [cook until opened - throw anything not].
Use Fresh Monk Fish [1" cubes].
Use White Rice.
Provide Pasta [your choice]/type.
You need to prepare Lemon Wedges [for seasoning and garnish].

Short Tips:

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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