Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 2 tablespoons 30ml Shallots - minced

  3. 1/2 cup 118ml Honeydew melon - small dice

  4. 1/2 cup 118ml Cantaloupe - small dice

  5. 1/4 cup 59ml White wine

  6. 2 teaspoons 10ml Chiffonade of mint Salt and pepper

  7. 5 Fried arugula Black pepper

  8. 2 tablespoons 30ml Parsley - chopped

Instructions Jump to Ingredients ↑

  1. Recipe 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. Remove 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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