Prosciutto-Wrapped Shrimp and Scallops With Two Melon Sauces

Epi Curious's Note:

From SoHo, a restaurant in Atlanta, these shrimp and scallops are wrapped in prosciutto, sauteed and then assembled atop melon slices with delicate sauce to make a "tower" or napoleon type entree. Very pretty presentation and wonderful flavor that doesn't overpower the seafood. From "Atlanta Cooks: 125 Recipes from Top Atlanta Chefs" by Melissa Libby. Comes together in a snap. Great for entertaining!

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 4.0

• 8 jumbo shrimp
• 8 jumbo scallops
• 8 slices thinly sliced prosciutto, sliced in half lengthwise to get 16 pieces
• 1/2 cantaloupe
• 1/2 honeydew
• 1/4 cup olive oil
• salt and pepper

Directions:

1. Peel and devein shrimp. Remove muscle from scallops. Wrap each shrimp and each scallop individually in prosciutto. Reserve in the refrigerator.
2. Cut half of both the honeydew and the cantaloupe into chunks. Slice the remainder of each. Process the chunks of each separately in a blender until smooth.
3. In a large saute' pan over high heat, add enough olive oil to coat the pan. Sear the prosciutto-wrapped shrimp and scallops on each side. Drain on paper towels.
4. Place 2 shrimp and 2 scallops on top of slices of the cantaloupe and honeydew. Sauce each plate with both sauces and serve.