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.