The Dish: Expo Recipe From VOX Populi

VOX Populi - http://www.voxboston.com/

Chilled Melon Soup garnished with Roasted Minted Sea Scallops

INGREDIENTS

2 Cantaloupes, peeled, seeded, and rough chopped

1 qt of Water

1 cup Orange Juice

1 cup Champagne

1 Lemon, cut in half

1 Lime, cut in half

2 TBS Brown Sugar

Pinch of Salt

4 large Sea Scallops

1 TBS Extra Virgin Olive Oil

1 TBS Mint

Salt and Pepper to taste

METHOD

1. Combine the rind of the cantaloupe, water, orange juice, lemon, and lime in a medium sauce pot, and simmer slowly for 30 minutes. Strain and allow to cool.

2. Place the cantaloupe in a food processor and puree while slowly adding the fruit stock and champagne. Season with brown sugar and salt.

3. Roast the scallops in a 350 degree oven until they are done. Allow to cool.

4. In the food processor, chop the mint while incorporating the olive oil til semi-smooth.

5. Rough chop the scallops and mix in the mint puree.

6. Spoon the soup into bowls and garnish with the minted scall