Yield: 6 servings
|18||Oysters, on half shell|
|2 ounces||Black caviar|
Spread seaweed in a flat basket. Arrange chilled oysters in their shells, on the seaweed.
Thinly slice scallions into rings. Sprinkle 2 or 3 pieces on each oyster. Top each one with a dab of caviar. Serve very cold, accompanied by fresh, thin sliced lemon wedges. Pass well chilled Champagne.