18 large sea scallops
1 oz virgin olive oil
sea salt
4 oz creme fraiche
2 oz caviar
1 oz finely minced fresh chive
Put oil in large pan and heat over a low-medium flame. Slice scallops in half across their width to have large thin discs. Place in pan and sprinke with sea salt. Saute being careful not to overcook the scallops.
Plate the scallops and top with small dollops of creme fraiche. Drain the caviar if needed and spoon small amounts onto the creme fraiche of each scallop. Sprinkle chive on top as an accent.
Serves 6 as a starter or 2-3 as an entree. Individual scallops also work well as an amuse bouche.