JMHO, but that is an awful lot of seafood. Is she a really big seafood fan? I would go more like this:
Entree (preferrably not seafood again, chicken perhaps?)
Or change the appetizer to something non seafood. Are the scallops (Oh, do I love scallops!), ahi, and lobster on one plate as the main entree? Then drop the other fish dishes. I wouldn't serve a second salad with the entree, I would serve a veggie. I am still seeing fresh asparagus in the markets up here, great for such an elegant meal, great colour and nice mild flavour, so as not to compete with the seafood. Not sure if swiss chard is in your market right now, but a little buttered swiss chard or wilted and buttered spinach would nice as well. Buttered and dilled baby carrots is another thought. You just need colour, texture and taste contrasts.
I LOVE seafood, but I don't think I would want that much at one sitting. Like I said, Just My Humble Opinion, and what I have learned in my training. By the way, nice to see another coming into the culinary industry as a career.
The best to you in your studies!
Edited to add: I forgot to ask what starch you are serving, or did I miss it somewhere?