Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   2      tablespoons   shallots -- minced
     1/2  cup           honeydew melon -- small dice
     1/2  cup           cantaloupe -- small dice
     1/4  cup           white wine
   2      teaspoons     chiffonade of mint
                        salt and pepper
   5      pieces        fried arugula
                        black pepper
   2      tablespoons   parsley -- chopped

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