| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Relishes, Emeril, Ethnic, Am/la |
1 |
Cup |
INGREDIENTS
| 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 |
|
|
Black pepper |
| 2 |
tb |
Parsley; chopped |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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