1 tsp. vegetable oil
12 large sea scallops, cut horizontally into 2 rounds
¼ cup Bellwether Farms crème fraîche
½ ounce 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 ½ teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

Makes 24