1 tbsp Olive oil
2 tbsp Shallots, minced
1/2 cup Honeydew melon, small dice
1/2 cup Cantaloupe, small dice
1/4 cup White wine
2 tsp Chiffonade of mint
Salt and pepper
5 Pieces fried arugula
Black pepper
2 tbsp Parsley, chopped
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In saute pan, heat the olive oil. When the oil is hot, saute shallots for 1 minute. Add the melon and cantaloupe and saute for 1 minute. Add the white wine and continue sauteing for 2 minutes. Temove from heat and season with salt and pepper. Stir in mint. Chill for 1 hour. Pile the relish in the center of the plate. Arrange the scallops around the relish. Garnish with fried arugula, black pepper and parsley.
Source: Essence of Emeril, #2332, TVFN formatted by Lisa Crawford, 4/29/96
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