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Melon Relish

  • Yield: 1 cup


  • 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


  • In a sauté pan, heat the olive oil. When the oil is hot, saute the shallots for 1 minute. Add the melon and cantaloupe and sauté 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.