Ingredients
- 1 tablespoon olive oil
- 2 tablespoons minced shallots
- 1/2 cup small diced honeydew melon
- 1/2 cup small diced cantaloupe
- 1/4 cup white wine
- 2 teaspoons chiffonade of mint
- Salt and pepper
- 5 pieces of fried arugula
- Black pepper
- 2 tablespoons chopped parsley
Directions
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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