Ingredients
- Olive oil, as needed
- 18 asparagus spears
- 1 white onion, chopped
- 1 tablespoon herbes de Provence
- 1/2 pound shiitake mushrooms, sliced
- 3 bell peppers, preferably one each red, yellow and orange, sliced into thin strips
- 25 large shrimp, peeled and deveined
- 20 large sea scallops
- 4 cups hot cooked white rice, see *Cook's Note
- 2 lobster tails (about 1 to 2 pounds)
- 1/2 cup clarified butter
- 2 bunches green onions, chopped
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