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1
Make the seaweed butter: Heat oven to 250 degrees.
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2
Place the nori on a baking sheet and bake until crisp and fragrant, about 15 minutes.
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3
Break into pieces and grind to a powder using a spice grinder or mortar and pestle.
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4
Transfer to a mixing bowl and add the butter, lemon zest, lemon juice, salt and pepper.
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5
Mix until thoroughly blended.
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6
On a sheet of parchment paper or plastic wrap, shape mixture into a small log about 1 1/2 inches in diameter.
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7
Roll up, seal the ends and chill until firm.
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8
May be refrigerated for 1 week or frozen for up to 1 month.
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9
Prepare the oysters: Heat a broiler, with a rack about 6 inches below heat.
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10
Place the wakame in a small bowl of hot water until rehydrated, about 10 minutes, then cut into 12 tiny squares; set aside.
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11
In a small skillet, toss the bread crumbs with the olive oil.
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12
Place over medium heat and stir until toasted, 2 to 3 minutes; remove from heat and set aside.
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13
Arrange oysters on a rimmed baking sheet.
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14
Top each with a small knob (about 1/2 teaspoon) of seaweed butter and 1 teaspoon of the toasted bread crumbs.
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15
Place under broiler until warmed through and butter is bubbling, about 2 minutes.
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16
Carefully (shells will be hot) transfer to a serving platter, and garnish each oyster with a squeeze of lemon, a bit of radish and a square of wakame.
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17
Serve hot.
