“Oysters in the summer are such a popular thing, and we try to marry the season with the oysters. We never do anything too strong or flavored, but something that’s going to complement the oysters. … This time of year the melons are starting to be amazing.” –Chef Jeremy Sewall of Lineage, Island Creek Oyster Bar, and Row 34
Chilled Melon Relish
- 1 cup chopped melon
- 2 tablespoons lime juice
- 1 teaspoon tarragon leaves
- Pinch of black pepper
- 1/4 cup small diced melon
- Place the chopped melon, lime juice and tarragon in a blender and puree until smooth. Stir into the diced melon and season with the black pepper.
- Spoon a little of the mixture on top of each oyster in its shell.