OYSTERS ON THE HALF-SHELL
WITH SCALLOPS, HORSERADISH, LIME
AND GOLDEN OSETRA CAVIAR

40 oysters, well scrubbed and rinsed
7 large fresh sea scallops, each cut horizontally into 6 thin slices
MARINADE:
3 limes, divided use
4 tsp. freshly grated horseradish
6 drops Tabasco sauce
Freshly ground pepper, to taste
TO SERVE:
Coarse salt, to taste
4 small pink radishes, thinly sliced crosswise
6 oz. golden Osetra caviar
1 celery heart, tender yellow leaves only

Cover several serving platters with a large amount of crushed ice.

Shuck the oysters, reserving their liquid, and place each oyster in the deep half of its shell on the ice. Place a slice of scallop on top of each oyster and refrigerate. Cover with plastic wrap if you do not plan to serve immediately.

TO PREPARE THE MARINADE:
Strain the oyster liquid into a small bowl. Juice 2 of the limes and add the juice to the bowl. Finely grate the zest of the remaining lime and cut away all of the white pith to expose the flesh. Segment the lime and cut the flesh into small dice. Add both zest and fruit to the bowl, then whisk in the horseradish, Tabasco and pepper.

TO SERVE:
Sprinkle each scallop slice with a couple of grains of coarse salt. Drizzle about 1/4 tsp. of the marinade over each oyster and scallop, and garnish with a radish slice, golden osetra caviar and some celery heart leaves.

Makes 40 canapes
Source: Daniel Boulud, Chef, Restaurant Daniel, New York City