Recipe - Vidalia-Swiss Dip

1 teaspoon Olive oil
4 lg Sea scallops
1 teaspoon Minced garlic
5 Green olives stuffed,
chopped
1 teaspoon Small capers, drained
1 teaspoon Dijonstyle mustard
1 cup Whipping cream
1 teaspoon Unsalted butter
1 One half teaspoon 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 350degree oven until top is nicely browned, about 2 to
3 minutes, watching carefully to prevent burning.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini