SEARED SEA SCALLOPS with CREME FRAICHE and CAVIAR
Makes 24

A simple and sensational starter.

1 teaspoon vegetable oil
12 large sea scallops, cut horizontally into 2 rounds

1/4 cup crème fraîche or sour cream
1/2 ounce caviar
4 fresh chives, cut into 1-inch lengths

Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.

Top each scallop with 1/2 teaspoon cr&232me fraîche. Top with caviar. Garnish with chives and serve.