Try this Melon Relish recipe, or contribute your own.
Suggest a better descriptionIn 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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Serving Size: 1 Cup (54g) | ||
Recipe Makes: 1 Cup | ||
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Calories: 62 | ||
Calories from Fat: 32 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 166.8mg | 6 % | |
Potassium 162.8mg | 4 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.2g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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