Instructions: Melt 2 Tbs butter in a large, heavy skillet over medium-high heat. Add scallops and quickly cook, stirring, until edges are light golden and almost all liquid has evaporated, leaving skillet almost dry. Remove scallops to a platter and keep warm. Add sherry to skillet; deglaze skillet, then add cream and cook, stirring, until mixture is reduced by about 1/3. Stir in scallops, peppercorns, salt and caribe. Cook a few minutes; taste and adjust seasonings. Serve in patty shells or over croissants on warmed plated.

Makes 4 servings.

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