In a saute pan, heat the olive oil. When the oil is hot, saute the shallots for 1 minute. Add the melon and cantaloupe and saute for 1 minute. Add the white wine and continue sauteing for 2 minutes. Remove from the heat and season with salt and pepper. Stir in the 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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