Yields: 24 pieces
- 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
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.