Try this Chorizo Crusted Scallops with Cilantro Guacamole recipe, or contribute your own.
Suggest a better description* Note: See the "Chorizo Crusted Scallops", "Pico De Gallo" and "Emerils 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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 4 servings | ||
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Calories: 9 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.7mg | 0 % | |
Potassium 50.1mg | 1 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.4g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
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