Preheat a steamer.

Shuck the oysters and loosen them from the bottom shell.

In a saucepan on medium heat, melt the butter and sauté the minced shallots until softened.

Add the fine julienne of iceberg lettuce to the saucepan and stir until the lettuce begins to wilt and 'melt' into the butter and shallots.

Pour in the heavy cream and bring the mixture to a simmer.

Allow the cream mixture to reduce by approximately 50 percent, stirring occasionally.

Stir in the light soy sauce and minced fresh black truffle.

Taste the mixture and adjust seasoning with salt and black pepper as needed.

Remove the lettuce fondue from the heat and set aside to cool slightly.

Once the fondue is cool enough to handle, lift each shucked oyster and place approximately 1/2 tablespoon of the lettuce fondue mixture underneath each oyster.

Top each oyster with superfine slivers of scallions and ginger julienne.

Carefully place the oysters into the preheated steamer.

Steam the oysters vigorously for 5 to 7 minutes, or until they are just cooked through and plump.

While the oysters are steaming, in a separate small saucepan, heat the canola oil and white truffle oil together until very hot but not smoking.

Remove the steamed oysters from the steamer and arrange them on a large platter lined with coarse salt.

Spoon the hot canola and truffle oil mixture evenly over each oyster.

Serve immediately.

Serve with suggested wine pairings.