Appetizer's

SEARED SEA SCALLOPS WITH CREME FRAICHE

A simple and sensational starter.

• 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

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; sauté until just cooked
through, about 1 minute. Drain on paper towels.
Cool to room temperature.
Top each scallop with 1/2 teaspoon crème fraîche.
Top with caviar. Garnish with chives and serve.

Makes 24.

SPICED PEANUTS

A simple recipe that adds great flavor and a
touch of heat to store-bought peanuts.

• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons sugar
• 1 teaspoon curry powder
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne powder
• 2 1/2 cups dry roasted peanuts

Preheat oven to 300°F. Heat 1 tablespoons olive oil
in heavy large skillet over medium heat. Add chili
powder, cumin, sugar, curry powder, garlic powder
and cayenne pepper and stir until fragrant, about
30 seconds. Add peanuts and stir until coated,
about 2 minutes. Transfer to large rimmed baking
sheet.
Bake peanuts until golden brown and almost dry,
stirring occasionally, about 15 minutes. Season
with salt. Transfer to paper towels; drain. Cool.
(Peanuts can be made 3 days ahead. Store in
airtight container at room temperature.)

Makes about 2 1/2 cups. Makes a great gift