1 ts Olive oil

4 lg Sea scallops

1 ts Minced garlic

5 Green olives stuffed,

-chopped 1 ts Small capers, drained

1 ts Dijon-style mustard

1 c Whipping cream

1 ts Unsalted butter

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.