Flashed-Steamed Oysters on Truffled Lettuce Fondue

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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