| 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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