• 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 1/2 teaspoons bread crumbs seasoned, fresh


  • Preheat oven to 350F (180C).
  • 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.