Pan Sauteed Sea Scallops, Sour Cream and Caviar Recipe

Yields: 24 pieces

Ingredients:

• 1 teaspoon olive oil
• 12 large sea scallops, cut crosswise into 2 rounds
• 1/4 cup light sour cream
• 1 ounce caviar
• 4 fresh chives, cut into ½ inch lengths

Preparation:

Heat oil in large 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. Let cool to room temperature.

Top each scallop with 1/2 teaspoon light sour cream. Top with caviar. Garnish with chives and serve.