In a large pot over high heat, bring 3 quarts of salted
water to a boil. Add
the fettuccine and cook for about 10 minutes or until
cooked through but
still firm to the bite.
Meanwhile, prepare the scallops by pulling off the little
piece of muscle
attached to one side. Rinse under cold water and pat
dry. In a large
non-stick skillet over medium heat, melt the butter.
Set the flour in a
shallow bowl or on a plate. Dip only one side of the
scallops into the flour
and shake off any excess. When the butter has melted,
set the scallops,
floured side down, in the skillet in a single layer and
cook, without
moving, over medium heat for 3 minutes. Cover the skillet
and cook for
another 2 minutes or until the scallops are just cooked
through.
Drain the pasta and return it to the pot, off the heat.
Toss it with the
sour cream, 1/2 cup of the chives and the salmon caviar.
Set a nest of pasta
in the center of each plate and top each pasta nest with
the scallops, set
saut ed side facing up. Garnish each plate by surrounding
the pasta with a
dusting of the chives.