Coconut Masala Scallop Crudo

Fresh Canadian seafood meets the flavourful, in-demand blend of spices found in Club House Garam Masala in your customers’ new favourite crude feature. Add in the sweet sliced honeydew melon, the house-made coconut & leek dressing plus shies and kaffir lime leaves and you have a special worthy of staying on your menu in any season.

This recipe was created for Club House for Chefs by: Chanthy Yen of Parlement in Montreal, Quebec.

Ingredients

Procedure

Coconut & Leek Dressing

1. Gather all ingredients. In a shallow pan, sweat leeks and Club House Garam Masala.
2. Once soft, add remaining ingredients and season to taste.
3. Cool and store for usage.