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Scallops Over Pasta

12 ounces dry fettuccine
1 1/2 pounds sea scallops
2 tablespoons butter
1/4 cup flour
1/2 cup sour cream -- regular or low fat
1/2 cup+ 2 tablespoons finely chopped chives
1/2 cup salmon caviar
One -- (10-ounce) package frozen "petite" peas, thawed

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.