1

tsp

olive oil

4

large

scallops

1

tsp

garlic; minced

5

green olives; stuffed and chopped

1

tsp

capers; small and drained

1

tsp

Dijon mustard

1

cup

whipping cream

1

tsp

butter; unsalted

1 ½

Tbs

fresh bread crumbs; seasoned, if desired

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 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.

4

Spoon scallops into scallop shells or 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.