Funk It Up Ceviche

Recipe Ingredients

1/2 lb	227g / 8oz	Baby scallops
1/4 cup	59ml	Lemon juice
1/4 cup	59ml	Orange juice
1/4 cup	59ml	Julienned prosciutto - (2 oz)
1 tablespoon	15ml	Minced shallots
1/2 cup	73g / 2.6oz	Small-diced cantaloupe
1 tablespoon	15ml	Chopped fresh mint
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Arugula leaves
1 tablespoon	15ml	Chopped orange zest

Recipe Instructions

Place the scallops in a glass bowl and cover with the lemon and orange juices. Cover and refrigerate for 4 hours, stirring occasionally. Drain the excess juice. Add to the bowl the prosciutto, shallots, melon, mint, olive oil, salt and pepper. Toss and adjust the seasonings.

Place the arugula on two salad plates and top with the finished product. Garnish with chopped orange zest.

This recipe yields 4 appetizer or 2 entree salad servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2181 broadcast 05-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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