4

large

scallops

1

tsp

olive oil

1

tsp

small capers; drained

1

tsp

dijon-style mustard

1

tsp

minced garlic

1

cup

whipping cream

5

green olives; chopped

1

tsp

unsalted butter

1 ½

Tbs

fresh bread crumbs

1

Preheat oven to 175°C.

2

Heat olive oil in medium skillet. Add garlic and scallops and cook on medium heat for 5 minutes.

3

Add chopped olives, capers, mustard, cream and butter. Cook over medium heat for 8 to 10 minutes or until reduced by half, stirring occasionally.

4

Spoon scallops into scallop shells or onto small oven-proof dish.

5

Sprinkle with bread crumbs and bake until top is nicely browned, about 2 to 3 minutes, watching carefully to prevent burning.