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CATEGORY CUISINE TAG YIELD
Grains Essnce03 4 Servings

INGREDIENTS

2 Ripe avocados, peeled
pitted
3 T Peeled, seeded small-diced
tomatoes
1 Jalapeno pepper, seeded and
minced
2 T Finely-chopped onions
1 t Minced garlic
Juice of one lemon
Juice of one lime
2 T 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 c Black bean sauce, hot
1 c Pico De Gallo, see * Note
2 Corn tortilla strips
julienned
Emeril's Essence, see * Note
1 T Brunoise red peppers
1 T Brunoise yellow peppers
1 T Chopped chives

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.  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
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 244
Calories From Fat: 155
Total Fat: 18.1g
Cholesterol: 14.7mg
Sodium: 346.1mg
Potassium: 655.4mg
Carbohydrates: 17.9g
Fiber: 7.3g
Sugar: 1.9g
Protein: 6.4g


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