Chef Wesley True’s Cold-Smoked Sautéed Oysters with Bibb Lettuce, Brown Butter, Capers and Onions

Shuck all oysters, reserve, place oysters in perforated hotel pan and top with plastic wrap.

Place the handful of wood chips in a 4-inch deep hotel plan. Place on stove and turn heat to high.

When smoking, turn heat off and place perforated oyster pan onto wood chips and smoke for 25 seconds. Remove and reserve for later.

In large sauté pan, add 2 tablespoons butter and cook on high heat until brown, then add garlic, ½ sliced onion, sauté for 1 minute.

Add 6 leaves of rough chopped Bibb lettuce and the smoked oysters. Sauté for another minute.

Finish with zest and juice of one lemon and one tablespoon capers.

Place on a plate or add back to the shells for a nice presentation.