Photo by @afpalmer.

I snagged this delicious recipe from the Epicurious site, one of my favourite places to go for new dishes. I made it as an appetizer for a larger family gathering, and it was enjoyed by many (though not all, as there were a couple of people who *really* were squicked by the caviar).

Here’s the recipe:

• 1 teaspoon vegetable oil
• 12 large sea scallops, cut horizontally into 2 rounds

• 1/4 cup crème fraîche or sour cream
• 1/2 ounce caviar
• 4 fresh chives, cut into 1-inch lengths

I seared the scallops for about 4 mins (2mins per side, until beginning to brown), then let them cool to room temperature. I then laid them out on the serving dish and spooned crème fraîche over them. I was unlucky to get a container of crème fraîche that was a bit runnier than usual, hence the drips. Usually it’s about the consistency of sour cream. I used salmon caviar (bought at the local Russian delicatessen) and topped each scallop with a few finely chopped chives. They were a little bit messy so when you serve them you’ll need to put out side plates and forks. And, bonus? This recipe is gluten free. 🙂