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Ingredients

1. 1/4 cup plus 2 tablespoons fresh lemon juice
2. 1/4 cup minced shallot
3. 1/4 cup crème fraîche
4. 1/2 cup plus 1 tablespoon extra-virgin olive oil
5. Salt and freshly ground black pepper
6. 1/2 fennel bulb, very finely diced
7. 2 tablespoons finely chopped fennel fronds
8. 6 jumbo shrimp, butterflied in their shells
9. Three 8-ounce frozen raw South African lobster tails, thawed and halved lengthwise
10. 6 oysters, shucked and both shells reserved
11. 6 large sea scallops, 2 to 3 ounces each
12. Garlic toast, for serving

Description

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Food & Wine