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Title: Vieiras a la Gallega - Scallops in Mustard-Ol
Categories: Fish Spanish Sauce
Yield: 6 Servings

1tsOlive oil
4lgSea scallops
1tsMinced garlic
5 Green olives stuffed, chopped
1tsSmall capers, drained
1tsDijon-style mustard
1cWhipping cream
1tsUnsalted butter
1 1/2tsSeasoned fresh bread crumbs

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 burning.

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