DAY-BOAT SCALLOPS IN DUCK HAM, GRILLED MELON, MELTED VIDALIA ONION, FENNEL JUS | Recipies from Charl
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Cooking tools:
- Grill
- Mixing bowl
- Chef's knife
- Cutting board
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
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