Funky Scallop Appetizer

24 only scallop meat

1 tbsp. oil, cooking

1 tbsp. sour cream

1 tsp. chives, chopped

1 tsp. chervil, chopped

½ cup yellow tomato puree

½ cup red tomato puree

2 sprigs chervil

Salt and pepper

• Heat oil in a medium sauté pan.

• Season scallops with salt and pepper on both sides.

• Quickly sear the scallops on both sides. Be careful not to over cook.

• Remove and place on a plate to cool.

• In a small bowl, combine the sour cream, chives and chervil, and season with salt and pepper.

• Set aside.

• Build your funky scallops in 2 parfait glasses.

• Spoon 2 tbsp. yellow puree into each glass, followed by 4 scallops, 2 tbsp red puree, 4 scallops, 2 tbsp. yellow puree, 4 scallops, 2 tbsp. red puree.

• Top each with 1 tbsp. herb sour cream and garnish with the chervil sprig.

• Refrigerate 1 hour before serving.

• Serves 2.