Seared Sea Scallops with Creme Fraiche and Caviar

• 1 teaspoon vegetable oil
• 12 large sea scallops, cut horizontally into 2 rounds
• 1/4 cup creme fraiche or sour cream
• 1/2 ounce caviar
• 4 fresh chives, cut into 1-inch lengths

1. Heat oil in large nonstick skillet over medium-high heat.
2. Season scallops with salt and pepper.
3. Cook scallops until golden on bottom, about 2 minutes.
4. Turn over; saute until just cooked through, about 1 minute.
5. Drain on paper towels.
6. Cool to room temperature.
7. Top each scallop with 1/2 teaspoon creme fraiche.
8. Top with caviar.
9. Garnish with chives and serve.

vegetable oil, rounds, creme fraiche, caviar, fresh chives

Taken from www.epicurious.com/recipes/food/views/seared-sea-scallops-with-creme-fraiche-and-caviar-1014 (may not work)