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Melon Relish

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      Title: MELON RELISH
 Categories: Relishes, Emeril, Ethnic, Am/la
      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
 
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