| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Spanish | Sauces, Seafood, Spanish | 6 | Servings |
INGREDIENTS
| 1 | t | Olive oil |
| 4 | Sea scallops | |
| 1 | t | Minced garlic |
| 5 | Green olives stuffed | |
| chopped | ||
| 1 | t | Small capers, drained |
| 1 | t | Dijon-style mustard |
| 1 | c | Whipping cream |
| 1 | t | Unsalted butter |
| 1 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 165
Calories From Fat: 145
Total Fat: 16.5g
Cholesterol: 56mg
Sodium: 161.1mg
Potassium: 144.9mg
Carbohydrates: 3.5g
Fiber: 1.4g
Sugar: <1g
Protein: 2.4g