- 12 hors-d’oeuvres
- 225 g (1/2 lb) very fresh scallops, chopped with a knife
- 30 ml (2 tbsp) dried cranberries, finely chopped
- 30 ml (2 tbsp) chopped fresh chives
- 30 ml (2 tbsp) grapefruit juice
- 15 ml (1 tbsp) olive oil
- Caviar or fish roe, for garnish
- Salt and pepper
- In a bowl, combine all the ingredients, except for the caviar. Season with salt and pepper. Refrigerate for about 30 minutes.
- Serve in 12 wonton spoons. Garnish with the caviar.