Preparation:
In sauté pan, heat the olive oil. When the oil is hot, sauté shallots for 1 minute. Add the melon and cantaloupe and sauté for 1 minute. Add the white wine and continue sautéing for 2 minutes.
Remove 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 |
