Chorizo Crusted Scallops With Cilantro Guacamole Recipe - Cooking Index
Chorizo Crusted Scallops With Cilantro Guacamole Recipe - Cooking Index
| 2 | Ripe avocados - peeled, pitted | |
| 3 tablespoons | Peeled, seeded, small-diced tomatoes | |
| 1 tablespoon | Jalapeno pepper - seeded and minced (small) | |
| 2 tablespoons | Finely-chopped onions | |
| 1 teaspoon | Minced garlic | |
| Juice of one lemon | ||
| Juice of one lime | ||
| 2 tablespoons | Finely-chopped cilantro | |
| Crystal hot sauce - to taste | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| For The Dish | ||
| Chorizo Crusted Scallops - see * Note | ||
| 1 cup | Black bean sauce - hot | |
| 1 cup | Pico De Gallo - see * Note | |
| 2 | Corn tortilla strips - julienned | |
| Emeril's Essence - see * Note | ||
| 1 tablespoon | Brunoise red peppers | |
| 1 tablespoon | Brunoise yellow peppers | |
| 1 tablespoon | Chopped chives |
* Note: See the "Chorizo Crusted Scallops", "Pico De Gallo" and "Emeril's Essence Information" recipes which are included in this collection.
Preheat the fryer.
In a mixing bowl, mash the avocados with a fork until the avocados are somewhat mashed but still chunky. Fold in the remaining ingredients. Season with salt and pepper.
For storing: Cover tightly by layering a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Will keep for up to 8 hours.
Place the tortillas strips in the fryer. Fry for 1 to 2 minutes or until crispy. Remove and season with Essence. Spoon the hot bean sauce on the bottom of the plate. Mound the guacamole in the center of the sauce. Arrange the scallops around the guacamole. Spoon the Pico De Gallo on top of each scallop. Pile the tortilla strips on top of the guacamole. Garnish with the peppers, chives and Essence.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2374 broadcast 10-01-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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