Sous Vide Sword Fish and Seared Scallop

Sous Vide Sword Fish and Seared Scallop

Art Institute of Vancouver Entree: Sous Vide Sword Fish with Coconut Scented Quinoa, Tropical Fruit Salsa, Seared Scallop on top of a Pickled Fennel and Asparagus Salad and Grilled Papaya Puree

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Published by Joyce

Joyce is a petite girl with a big appetite. She loves to eat. She would search for good food at star restaurants and neighbourhood gems. Joyce is not a picky eater but she definitely knows her food. Never shy about trying new things. Also an amateur photographer, Joyce practices her photography skills on food, as well as when she’s venturing out as a tourist of her own town.

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