Yield: 2 servings
1/2 lb Jumbo Scallops (U-10 count)
1 tsp Olive Oil
1 tsp small Capers, drained
1 tsp Dijon-style Mustard
1 tsp Garlic, minced
1 Cup Heavy Cream
5 Stuffed Green Olives, chopped
1 tsp Unsalted Butter
1 1/2 tsp fresh Bread Crumbs, seasoned
Preheat oven to 350 degrees. Heat olive oil in medium skillet. Add garlic and scallops and cook on medium heat for 5 minutes. Add chopped olives, capers, mustard, cream and butter. Cook over medium heat for 8 to 10 minutes or until reduced by half, stirring occasionally.
Spoon scallops into scallop shells or onto small oven-proof dish. Sprinkle with bread crumbs and bake until top is nicely browned, about 2 to 3 minutes, watching carefully to prevent burning.