Oysters with scallop carpaccio and a reduced lemon cream

Reduce the heavy cream by half with a dash of lemon juice.

Shuck the oysters. Rinse under running water or soak in cold water to remove shell fragments, then drain; the oysters release a second water minutes later.

Add the saved oyster water to the reduced cream, season with salt and pepper, let cool and refrigerate.

Thinly slice the scallops and season with fleur de sel. Roughly chop the oysters.

Season the dish with curry-flavored olive oil, fleur de sel and black pepper.