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.