Vieiras a la gallega - scallops in mustard-olive sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 4 | larges | Sea scallops |
| 1 | teaspoon | Minced garlic |
| 5 | 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 |
Directions
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.