A simple and sensational starter.

Makes 24

1	tsp	Vegetable oil
12	lg	Sea scallops, cut horizontally into 2 rounds
1/4	C	Creme fraiche or sour cream
1/2	oz	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; saute until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
• Top each scallop with 1/2 teaspoon creme fraiche. Top with caviar.
• Garnish with chives and serve.