Vieiras a la Gallega - Scallops in Mustard-Olive Sauce
24
24
Ingredients
| 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 |
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.
