Yield: 6 Servings
|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.