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Ingredients

• 2 medium-size ripe Haas avocados, peeled and pitted
• 3 tbs peeled, seeded and finely chopped ripe tomatoes
• 1 small fresh jalapeno, seeded and minced
• 1 tsp minced garlic
• 2 tbs finely chopped yellow onion
• 3 tbs fresh lime juice
• 3 tbs fresh lemon juice
• 2 tbs finely chopped fresh cilantro leaves
• Hot sauce
• Salt
• vegetable oil
• 1 cup corn tortilla strips
• 1/2 lbs finely chopped chorizo sausage
• 1 cup fine dried bread crumbs
• 16 large sea scallops
• 1/2 cup flour
• 1 large egg, lightly beaten
• 1 cup Pico de Gallo (recipe below)
• Essence blend to taste (see recipe below)
• ESSENCE BLEND:
• 5 tbs sweet paprika
• 1/4 cup salt
• 1/4 cup garlic powder
• 2 tbs freshly ground black pepper
• 2 tbs onion powder
• 2 tbs cayenne
• 2 tbs dried oregano
• 2 tbs dried thyme
• PICO DE GALLO: Makes 2 1/2 cups
• 1 1/2 cups peeled, seeded, and diced ripe tomatoes
• 1/2 cup diced yellow onion
• 1 tbs seeded, minced fresh jalapeno
• 2 tsp chopped garlic
• 1 tbs fresh lemon juice
• 1 tbs fresh lime juice
• 1 tbs fresh chopped fresh cilantro leaves
• salt and freshly ground black pepper to taste

Description

Emeril's TV Dinners By Emeril Lagasse

Group Recipes