Title: Melon Relish
Categories: Relish Emeril Ethnic Blank
Yield: 1 Cup

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

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: "Lisabeth Crawford (Pooh)" <10410date: 29 Apr 96 20:50:26 Edt

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