Melon relish
1 Cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Shallots; minced |
| ½ | cup | Honeydew melon; small dice |
| ½ | cup | Cantaloupe; small dice |
| ¼ | cup | White wine |
| 2 | teaspoons | Chiffonade of mint |
| Salt and pepper | ||
| 5 | Pieces fried arugula | |
| Black pepper | ||
| 2 | tablespoons | Parsley; chopped |
Directions
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