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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
2 tb Parsley; chopped
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.
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