Black Rice Sea Salad ... in a fresh melon bowl

This month's challenge for the Creative Cooking Crew was Stuff it!

I'm still a newbie in this group, joined for the first time last month, but I really like so much the idea of a same theme for everybody and then see and virtually taste so many different performances about it ... cooking fantasy is definetely so wide and various!
Still a few days to post your dish (till July, 26th) and send link and picture to Joan, the round-up will be going live on July, 29th.

Small ripe sweet orange melons can be a fresh ingredient for an unusual sea salad, and the shell of the fruit an unusual but lovely fresh bowl to stuff!

You need:


black rice or wild red rice
melons, small and ripe
squids
shrimps
one or two scampi head
clams
garlic/parsley/pepper
fresh basil
fresh wild fennel
extra virgin olive oil
salt
files
white wine
carrots
corn grains
red or yellow bell peppers

- Boil the rice in plenty of lightly salted water for about 20 minutes or until cooked (I also had a handful of wild rice to give up and mixed with the black rice, but boiled in two different pots), drain, drizzle with a little oil and set aside. Rice can be cooked a day in advance as I did, just store in refrigerator (once cooled) in an airtight container.
- Halve the melon, remove seeds and take the pulp off, digging with care (for a more spectacular touch dig into many little balls with the appropriate tool). Spray a few drops of lime or lemon inside the shell of the melon and put it upside down on a plate to drain. Cut the flesh into small cubes and set aside.
- Rinse the shrimps, clean and wash the squids, making sure to remove  the entrails, eyes and the transparent bone and cut into rings (leave tentacles as they are).
In a pan heat a little oil, add squids and shrimps and cook on a low flame. Season with salt, sprinkle with just a  little of white wine and cook a few minutes, depending on quantity. Season with chopped basil and fennel and set aside.
- Peel the carrots and cut into small cubes, boil in lightly salted water, drain and set aside.
- Dice the pepper in cubes and boil in lightly salted water or fry in a pan with a little oil. Drain and set aside.
- Clams: put the clams to purge for a few hours in a bowl with cold water and a bit of salt. Change the water even 2/3 times, until the clams no longer leave the sand.
In a pan put a little oil, two cloves of garlic, chopped if you like, a little chili (optional), a tablespoon of chopped parsley and fry for a minute, then add the clams and sautée over high heat for a minute. Pour a dash of white wine, cover with the lid and cook 7/8 minutes until the clams are all open. Every now and then shake the pan so that all the clams take heat evenly. Do not add salt.
- Prawns: wash the prawns and cut with the scissors in the middle of the carapace along the lower side (the belly :-) so it will be easier then to be shelled. In a pan put a little oil and prawns, cook over high heat a minute or two on each side, with a lid.
- Prepare an emulsion with extra virgin olive oil and lime juice.
- Combine in a bowl rice, vegetables, squids and shrimps (without any cooking sauce). If the rice is cold from the fridge (as in my case), just warm it up a minute along with the vegetables in the pan. Then add the melon and drizzle with the oil emulsion and lime.
- Dry the inside shell of melons with paper towels, fill with the rice salad, arrange on a serving plate and garnish with clams and prawns.