Place the scallops in a glass bowl and cover with the lemon and orange juices. Cover and refrigerate for 4 hours, stirring occasionally. Drain the excess juice. Add to the bowl the prosciutto, shallots, melon, mint, olive oil, salt and pepper. Toss and adjust the seasonings. Place the arugula on two salad plates and top with the finished product. Garnish with chopped orange zest.
Yield: 2 entree salads, 4 appetizers