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1
Pulverize the seaweed in a coffee grinder and set aside.
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2
Strain the oysters, reserving their juice; check to make sure there are no bits of shell remaining.
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3
Put the oysters and parsley in a blender or small food processor and puree, adding 1/2 cup of the oil in a slow, steady stream to form an emulsion.
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4
Strain if you like (its a nice refinement but not entirely necessary).
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5
Adjust the consistency as necessary with the oyster juice; it should be creamy, but a dollop should hold its shape.
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6
Season to taste with lemon juice and a little salt if necessary; keep cold.
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7
Put 2 tablespoons of the butter in a large skillet over medium heat; when it melts, add the bread crumbs and toast, stirring frequently, until quite dark.
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8
Season with salt and drain on paper towels.
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9
Heat a nonstick skillet over high heat until quite hot.
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10
Add the remaining 2 tablespoons oil and then the shellfish and a sprinkle of salt; cook undisturbed until lightly browned, about 2 minutes.
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11
Turn, add the remaining 1 tablespoon butter to the pan and cook for less than 10 seconds more; the shrimp will be crisp on one side and cool on the other.
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12
Remove from the pan and sprinkle with the pulverized seaweed and the bread crumbs and serve with the sauce.
