Categories: Fish/sea, Spanish, Sauces 
      Yield: 6 servings 
  
      1 ts Olive oil                           1 ts Small capers, drained 
      4 lg Sea scallops                        1 ts Dijon-style mustard 
      1 ts Minced garlic                       1 c  Whipping cream 
      5    Green olives stuffed,               1 ts Unsalted butter 
           -chopped                        1 1/2 ts Seasoned 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.