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Plated with creamy cauliflower purée and refreshing julienned green apples, House of MU’s Pan Seared Scallops ($19/ 3 pieces) were both juicy and tender. A delightful starter, the French scallops were first sous-vide then seared on both sides which ensures even doneness as well as keeping the distinct flavours of the delicate shellfish. The light seasoning used and the smooth purée also provided a lift without overpower the natural sweetness of the scallops, while the strips of apple added some lovely acidity.