Ingredients Jump to Instructions ↓

  1. 2 Ripe avocados - peeled, pitted

  2. 3 tablespoons 45ml Peeled, seeded, small-diced tomatoes

  3. 1 tablespoon 15ml Jalapeno pepper - seeded and minced (small)

  4. 2 tablespoons 30ml Finely-chopped onions

  5. 1 teaspoon 5ml Minced garlic Juice of one lemon Juice of one lime

  6. 2 tablespoons 30ml Finely-chopped cilantro Crystal hot sauce - to taste Salt - to taste Freshly-ground black pepper - to taste For The Dish Chorizo Crusted Scallops - seeNote

  7. 1 cup 237ml Black bean sauce - hot

  8. 1 cup 237ml Pico De Gallo - seeNote

  9. 2 Corn tortilla strips - julienned Emeril's Essence - seeNote

  10. 1 tablespoon 15ml Brunoise red peppers

  11. 1 tablespoon 15ml Brunoise yellow peppers

  12. 1 tablespoon 15ml Chopped chives

Instructions Jump to Ingredients ↑

  1. 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.


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