icon-location Charleston, SC

DAY-BOAT SCALLOPS IN DUCK HAM, GRILLED MELON, MELTED VIDALIA ONION, FENNEL JUS

Seafood

4 Servings

Ingredients

4 ea Large Fresh Scallops
4 oz Salt Cured Duck Breast (Sliced Into 1 oz Paper thin Slices)
1 ea Cantaloupe melon (Skin Removed, 1/2 Inch Slices) Save the Remaining Melon!
1 ea Small Vidalia Onion (Peeled and Cut into Eighths)
1 ea Fennel Bulb
2 oz. White Frissee
4 ea Large Basil Leaves
4 oz Extra Virgin Olive Oil
1 tsp Fresh Lemon Juice
1 tsp Chardonnay Vinegar
2 tsp Unsalted butter
To taste Salt and Pepper

Method For Melon

  • Marinate melon slices in 1oz. of olive oil, salt and pepper for fifteen minutes while your grill heats to medium.
  • Grill the melon slices for approx. thirty seconds on each side. (Just long enough to leave grill marks)

    • 125 Parsons Rd., Summerville, SC, 29483
    843-308-2115