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Makes 4 servings
Each serving equals one 5 A Day serving
• 2 pepino melons, seeded
• 2 tsp sugar
• 6 chives, minced
• 1/8 tsp salt
• 10 sea scallops
• 1 tsp soy sauce
• 5 paper-thin slices prosciutto, halved lengthwise
• 10 basil leaves plus 4 sprigs
• 2 Tbsp olive oil
Cut one melon into a fine dice; place in glass bowl. Add 1 teaspoon of the sugar and 2/3 of the chives; set aside. Chop the other melon into chunks; place in blender with 1 teaspoon of the sugar and salt. Process until smooth. Cover; refrigerate.
Combine the scallops, soy sauce and remaining chives in a nonreactive bowl; set aside. Place 1 scallop on 1 prosciutto half-slice; top with a basil leaf. Roll prosciutto slice around scallop; place seam side down on plate or storage container. Repeat with remaining scallops; refrigerate, covered, at least 1 hour.
Heat oven to 450 º. Heat oil in a skillet over high heat; add scallop/prosciutto rolls, seam side down. Cook, turning, until prosciutto begins to brown, about 2 minutes. Transfer scallop packages to baking sheet; bake 4 minutes. Remove from oven.
Place 1 tablespoon of the diced melon mixture in the center of 5 small plates; arrange 3 scallop rolls around fruit on each plate. Top scallops with melon puree; garnish with basil sprigs.
Nutritional analysis per serving:
Calories 161, Protein 8g, Fat 8g, Calories From Fat 42%, Cholesterol 13mg, Carbohydrates 15g, Fiber 3g, Sodium 500mg.
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