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!
