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Funk It Up Ceviche

Courses: Salads, Starters and appetizers
Serves: 4 people

Recipe Ingredients

1/2 lb 227g / 8ozBaby scallops
1/4 cup 59mlLemon juice
1/4 cup 59mlOrange juice
1/4 cup 59mlJulienned prosciutto - (2 oz)
1 tablespoon 15mlMinced shallots
1/2 cup 73g / 2.6ozSmall-diced cantaloupe
1 tablespoon 15mlChopped fresh mint
2 tablespoons 30mlOlive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 lb 227g / 8ozArugula leaves
1 tablespoon 15mlChopped 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.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2181 broadcast 05-20-1997) - Downloaded from their Web-Site -


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