Melon relish
Yield: 1 Cup
Ingredients:
- 1 tb Olive oil
- 2 tb Shallots; minced
- 1/2 c Honeydew melon; small dice
- 1/2 c Cantaloupe; small dice
- 1/4 c White wine
- 2 ts Chiffonade of mint Salt and pepper
- 5 Pieces fried arugula Black pepper
- 2 tb Parsley; chopped
Instructions:
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
