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1
Combine oysters, their liquor and one tablespoon butter in a small saucepan.
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2
Bring quickly to the boil and immediately strain oysters.
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3
Reserve liquid and oysters.
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4
Season scallops with salt and pepper, and mix with one tablespoon of melted butter.
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5
Blanch spinach leaves in boiling water, drain well and line four one-cup molds (round, flat-bottomed porcelain terrines work well) with the spinach, allowing a portion of the leaves to overlap the mold.
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6
Fill each cup with minced scallops and cover the top with overlapping leaves.
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7
Set aside.
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8
Preheat oven to 350 degrees.
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9
Prepare sauce: In a small saucepan, combine four tablespoons butter, the fennel and onion, and cook over low heat for 10 minutes.
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10
Add wine, oyster liquor and creme fraiche, and cook for two to three minutes.
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11
Strain sauce through a sieve (discarding fennel and onion), return to saucepan, add saffron and let reduce for several minutes, or until sauce is light and smooth.
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12
If preparing ahead, keep warm in a water bath.
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13
Place molds in the oven and cook for 10 minutes.
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14
Reheat oysters for four minutes in the same oven.
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15
Unmold spinach and scallop molds onto the center of a warmed dinner plate, arrange three oysters on each plate and cover oysters with the sauce.
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16
If desired, place one teaspoon caviar on top of each mold and serve immediately.
