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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, mike's saffron lobster, jumbo scallops & shrimp vegetable melody. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

This premium recipe includes Lobster tail, jumbo sea scallops and CurrySimple's Massaman Curry sauce which is made in Thailand with fresh coconut milk and curry paste. Del Bar head chef Mike Uptagraw makes one of the supper club's signature dishes, sea bass & seared jumbo scallops with curry sauce, mango salsa, butternut. The Best Shrimp Scallops Recipes on Yummly

Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Mike's Saffron Lobster, Jumbo Scallops & Shrimp Vegetable Melody is something which I have loved my entire life.

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

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

The dish was full of seafood with not a grain leftover! JUMBO SCALLOPS in Saffron sauce - Bild von Big Mama Tapas Bar & Bistro (Spanish Food), Bangkok. Foto: "JUMBO SCALLOPS in Saffron sauce". Buy the Best Jumbo Lobsters from Maine Lobster Now.

Instructions 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!

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