Seafood Pan Roast

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