Coconut Masala Scallop Crudo | Club House for Chefs

Ingredients

• SCALLOP CRUDO | Serves 4
• 85 g Honeydew Melon, sliced VERY thin
• 3 pieces u10 Scallops, sliced and towel dried
• 2 tbsp Coconut & Leek Dressing
• 6-7 Units Shiso Leaves
• Kaffir Lime Leaves, Optional
• Salt, to taste
• COCONUT & LEEK DRESSING | Serves 4
• 300 g Leeks, sliced thin
• 1 tsp Club House ® Garam Masala
• 500 ml Thai Kitchen Coconut Milk
• 1 Unit Lemon Juice & Zest
• Kaffir Lime Zest, Optional
• Club House ® Sea Salt, French Mediterranean , to taste