Scrub oysters with a brush under cold running water to remove every bit of dirt. Place in a saucepan, add about ½ cup warm water, cover, and place over medium-high heat. When water begins boiling (about 1 minute), remove lid, lift an oyster out with tongs, and place it on a towel, round side down. Holding the round side firmly in one hand with the towel (be careful to keep the shell level so as not to spill the oyster juices), insert a clean, flat screwdriver or an oyster knife into the pointed end and pry off the flat shell. Gently cut flesh free and leave in half shell with juices. Place on salt bed, snuggling it in so it sits level. Repeat with remaining oysters. Spoon 1 teaspoon sauce over each oyster, including some chile strips (you’ll have some left over). Garnish with scallion and serve.