2 lb Seaweed
18    Oysters, on half shell
2    Scallions
2 oz Black caviar
2    Lemons

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.