Vieiras a la gallega - scallops in mustard-ol

Yield: 6 Servings

Measure Ingredient
1 teaspoon Olive oil
4 larges Sea scallops
1 teaspoon Minced garlic
5 \N Green olives stuffed, chopped
1 teaspoon Small capers, drained
1 teaspoon Dijon-style mustard
1 cup Whipping cream
1 teaspoon Unsalted butter
1½ teaspoon Seasoned fresh bread crumbs

Cook's notes: Green olives stuffed with anchovies are available at stores that specialize in imported foods, Cost Plus.

Preliminaries: Preheat oven to 350 degrees. Procedure: Heat olive oil in medium skillet. Add garlic and scallops and cook on medium heat for 5 minutes. Add chopped olives (and anchovies if using them separately), capers, mustard, cream and butter. Cook over medium heat for 8 to10 minutes or until reduced by half, stirring occasionally.

Spoon scallops into scallop shells or onto small ovenproof dish.

Sprinkle with bread crumbs and bake in a preheated 350-degree oven until top is nicely browned, about 2 to 3 minutes, watching carefully to prevent burning.

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