Flashed Steamed Oysters on Truffled Lettuce Fondue

Ingredients

• 1 dozen wild oysters (large Rhode Island)
• 1 tablespoon butter
• 2 minced shallots
• 3 cups iceberg lettuce, fine julienne
• 1 cup heavy cream
• 1/2 tablespoon light soy sauce
• 1 small fresh black truffle, minced
• 2 tablespoons scallions, superfine slivers
• 1 tablespoon ginger, superfine julienne
• 1/2 cup canola oil
• 1 tablespoon white truffle oil
• Salt and black pepper, to taste

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