From Chef Jamie Lynch of 5Church in Charleston, South Carolina
6 oysters, shucked on the half shell
1 cup cooked creamy polenta, preferably Anson Mills
6 quail eggs
6 dashes black truffle oil
1 small black truffle
Bull’s Bay Red Mash Sea Salt
Preheat broiler in oven.
Cut aluminum foil into 8-inch pieces, and twist ends to create rope. Form into circle-shaped holder to hold the oysters in place, and put into oven-proof dish. Set oysters in dish.
Spoon ½ -ounce of polenta onto lip of each oyster to create a little dam, then crack quail egg on other half of oyster to completely cover.
Place oysters under broiler with 6-8 inches of clearance from heat. Bake until quail eggs are just set, approximately 4 minutes or until the quail eggs.
Remove oysters from oven and put a drop of truffle oil. Shave truffles with microplane, and place shavings on each oyster. Sprinkle with Red Mash Salt and serve.
"The combination of temperatures, textures and flavors that play off each other so well in this dish is partly attributed to the ingredients coming from the same area. As if they are meant to be together."