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Chorizo Crusted Scallops With Cilantro Guacamole

Courses: Main Course
Serves: 4 people

Recipe Ingredients

2   Ripe avocados - peeled, pitted
3 tablespoons 45mlPeeled, seeded, small-diced tomatoes
1 tablespoon 15mlJalapeno pepper - seeded and minced (small)
2 tablespoons 30mlFinely-chopped onions
1 teaspoon 5mlMinced garlic
  Juice of one lemon
  Juice of one lime
2 tablespoons 30mlFinely-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 237mlBlack bean sauce - hot
1 cup 237mlPico De Gallo - see * Note
2   Corn tortilla strips - julienned
  Emeril's Essence - see * Note
1 tablespoon 15mlBrunoise red peppers
1 tablespoon 15mlBrunoise yellow peppers
1 tablespoon 15mlChopped chives

Recipe Instructions

* 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.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2374 broadcast 10-01-1996) - Downloaded from their Web-Site -


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