Oysters & Caviar
Pass well chilled Champagne.
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
seaweed
|
* |
| 18 | each |
oysters
on half shell |
|
| 2 | each |
scallions, spring or green onions
|
|
| 2 | ounces |
caviar
black |
|
| 2 | each |
lemons
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
seaweed
|
* |
| 18 | each |
oysters
on half shell |
|
| 2 | each |
scallions, spring or green onions
|
|
| 57.8 | ml/g |
caviar
black |
|
| 2 | each |
lemons
|
|
Directions
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.
