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This light, delicate dish makes a grand introduction to a vegetarian main course.
1. In large skillet, melt 3 1/2 tablespoons salted butter over low heat, and cook scallions and ginger until softened, about 7 minutes. Add peas and enough water to cover ingredients. Continue cooking over low heat until peas are just tender.
2. In saucepan, melt unsalted butter with 1 cup water. Using electric mixer, beat to thicken and form emulsion. Pour emulsion over coriander leaves in mixing bowl. Mix with electric mixer and strain.
3. Peel grapefruit, and cut into thin segments. Cut each segment of grapefruit in half. When peas are cooked, add remaining butter and season with sea salt.
4. To serve, arrange alternating pieces of grapefruit with portion of peas, and spoon coriander sauce around perimeter.
Grapefruit in combination with fresh ginger and coriander gives this dish a tangy profile, while the peas and butter add weight and texture to the palate. Play to the grapefruit. Try Château Ste. Michelle Columbia Valley Sauvignon Blanc.
- Calories 460
- Carbohydrate Content 21 g
- Cholesterol Content 110 mg
- Fat Content 41 g
- Fiber Content 60 g
- Protein Content 6 g
- Saturated Fat Content 25 g
- Sodium Content 220 mg
- Sugar Content 10 g