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This light, delicate dish makes a grand introduction to a vegetarian main course.
- In large skillet, melt 31/2 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.
- 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.
- 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.
- 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.
- Serving Size SERVES 4
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g