Seared Sea Scallops with Creme Fraiche and Caviar

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

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. Turn over; saute until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
4. Top each scallop with 1/2 teaspoon creme fraiche. Top with caviar.
5. Garnish with chives and serve.

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