| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce05 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Baby scallops |
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Orange juice |
| 1/4 |
c |
Julienned prosciutto -; (2 oz) |
| 1 |
tb |
Minced shallots |
| 1/2 |
c |
Small-diced cantaloupe |
| 1 |
tb |
Chopped fresh mint |
| 2 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
lb |
Arugula leaves |
| 1 |
tb |
Chopped orange zest |
INSTRUCTIONS
Place the scallops in a glass bowl and cover with the lemon and orange
juices. Cover and refrigerate for 4 hours, stirring occasionally. Drain the
excess juice. Add to the bowl the prosciutto, shallots, melon, mint, olive
oil, salt and pepper. Toss and adjust the seasonings. Place the arugula on
two salad plates and top with the finished product. Garnish with chopped
orange zest. This recipe yields 4 appetizer or 2 entree salad servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2181 broadcast 05-20-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-05-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Been misunderstood? Imagine how God feels”