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Scallops with Cilantro Orange Pea Puree

I finally made it to Groomer Seafood, an honest-to-goodness fish market tucked away in Northeast San Antonio.  Not surprisingly, it didn't hold a candle to Joe Patti's, but it's a heck of a lot closer.  There is a good fresh seafood selection as well as a small grocery area that sells vinegars/oils, spices and even sushi rice.  The service is friendly and efficient, and they boxed up my sea scallops ($19.95/lb.) and tobiko ($3.99/oz.) with some ice in short order.

Pea Puree

8 oz. sugar snap peas, ends trimmed

2 TBS butter

1 cup cilantro leaves

1 TBS orange zest

juice of one orange


2 TBS white balsamic vingegar

Place peas in small saucepan with water to cover.  Bring to boil and cook x 5 minutes or until just tender.  Drain, reserving ~1/2 cup cooking water and then shock in ice water bath.  Drain peas again and put in blender/food processor with remaining ingredients.  Puree until smooth, adding cooking water as needed to thin out.  Adjust seasonings.  Return to saucepan and keep warm over low heat.


1 lb. sea scallops (this was 8 scallops for me)

2 TBS butter


Tobiko (for garnish, optional)

Heat butter in skillet over medium high heat.  Sear scallops ~2 min on each side.  Don't crowd.  You may have to do in two batches.  Put scallops on plate and cover loosely with foil.  Deglaze pan with a few splashes of vermouth, cooking down til slightly thickened.  Return scallops to pan, turning to coat.

To plate, place ladleful of puree on plate, scallops on top, garnish with tobiko.

 This served two adults that had eaten too many carbs earlier in the day.

Peach Buttah!

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