Vieiras a la Gallega - Scallops in Mustard-Olive Sauce
Yield
6 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 4 | large |
sea scallops
|
*
|
| 1 | teaspoon |
garlic
minced |
|
| 5 | each |
pimento stuffed green olives
chopped |
*
|
| 1 | teaspoon |
capers
small, drained |
*
|
| 1 | teaspoon |
dijon mustard
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
butter, unsalted
|
|
| 1 ½ | teaspoons |
bread crumbs
seasoned, fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 4 | large |
sea scallops
|
*
|
| 5 | ml |
garlic
minced |
|
| 5 | each |
pimento stuffed green olives
chopped |
*
|
| 5 | ml |
capers
small, drained |
*
|
| 5 | ml |
dijon mustard
|
|
| 237 | ml |
heavy whipping cream
|
|
| 5 | ml |
butter, unsalted
|
|
| 7.5 | ml |
bread crumbs
seasoned, fresh |
|
Directions
Preheat oven to 350℉ (180℃).
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 F oven until top is nicely browned, about 2 to 3 minutes, watching carefully to prevent burning.
