Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      olive oil
   4      large         sea scallops
   1      teaspoon      minced garlic
   5                    green olives stuffed -- chopped
   1      teaspoon      small capers -- drained
   1      teaspoon      Dijon-style mustard
   1      cup           whipping cream
   1      teaspoon      unsalted butter
   1 1/2  teaspoons     seasoned fresh bread crumbs

Preparation:

Cook's notes: Green olives stuffed with anchovies are available at stores that specialize in imported foods, Cost Plus. Preheat oven to 350F 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 to 10 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 350F oven until top is nicely browned, about 2 to 3 minutes, watching carefully to prevent burning