| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Spanish |
Seafood, Spanish, Sauces |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 4 |
lg |
Sea scallops |
| 1 |
ts |
Minced garlic |
| 5 |
|
Green olives stuffed, chopped |
| 1 |
ts |
Small capers, drained |
| 1 |
ts |
Dijon-style mustard |
| 1 |
c |
Whipping cream |
| 1 |
ts |
Unsalted butter |
| 1 1/2 |
ts |
Seasoned fresh bread crumbs |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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