The Dish: Expo Recipe From VOX Populi
The Dish Archive: The Dish: Expo Recipe From VOX Populi
VOX Populi - http://www.voxboston.com/
Chilled Melon Soup garnished with Roasted Minted Sea Scallops
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
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
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