👨‍🍳 作り方

1. 1

   Preheat oven to 325°F (160°C). Place king crab legs (if using) on a baking sheet and warm in the oven for about 20 minutes.

2. 2

   While crab is warming, prepare the other seafood. If using lobster tails, you can steam or grill them until cooked through. Cook the seafood blend (mussels, scallops, calamari, shrimp) according to package directions or until just cooked. For mussels, steam until they open. For shrimp, sauté briefly until pink. For scallops and calamari, sear quickly.

   💡 プロのコツ: Be careful not to overcook the seafood, as it can become tough.
3. 3

   In a large skillet, warm the olive oil and butter over medium heat. Add the cooked seafood blend (mussels, scallops, calamari, shrimp) and sauté for 2-3 minutes to meld the flavors. Season with salt and pepper.

4. 4

   In a large serving bowl or platter, arrange the fresh baby greens as a base. Top with the warmed crab legs, cooked lobster tails (if using), and the sautéed seafood blend.

   💡 プロのコツ: Using a platter allows for a more elegant presentation.
5. 5

   Scatter the Kalamata olives over the seafood.

6. 6

   In a small bowl, whisk together the liquid from the seafood skillet (if any) with the balsamic vinaigrette. Drizzle this dressing over the salad.

   💡 プロのコツ: The pan juices add extra flavor to the dressing.
7. 7

   Serve immediately with lemon quarters on the side for squeezing over the salad.