Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

Preheat a steamer. Shuck the oysters and loosen from bottom shell. In a saucepan on medium heat, melt the butter and saute the shallots. Add the lettuce and stir until 'melted'. Add the cream and simmer. Reduce by 50 percent. Add the soy and truffles. Check for seasoning. Set aside to cool. When cool, lift each oyster and place 1/2 tablespoon of lettuce mix under each oyster. Top each oyster with scallions and ginger. Place oysters in the steamer and steam hard for 5 to 7 minutes. Meanwhile, in a small saucepan, heat the canola and truffle oils until very hot. Remove oysters from the steamer and place on a large platter lined with coarse salt. Spoon hot oil on each oyster and serve immediately.

Suggested Wines: Veuve Royale Brut, French Sparkling Wine; Tablas Hills, Paso Robles Red Wine; Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories