Vieiras a la Gallega - Scallops in Mustard-Olive Sauce

Course : Sauces
Serves: 6
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1 teaspoon Olive oil
4 large Sea scallops
1 teaspoon garlic -- minced
5 large 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 / Directions:

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 burnin


Nutritional Information:

156 Calories (kcal); 16g Total Fat; (91% calories from fat); 2g Protein; 1g Carbohydrate; 58mg Cholesterol; 36mg Sodium

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