Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Ripe avocados, peeled and
Pitted
3 tb Peeled, seeded and small
Diced tomatoes
1 sm Jalapeno, seeded and minced
2 tb Finely chopped onions
1 ts Minced garlic
Juice of one lemon
Juice of one lime
2 tb Finely chopped cilantro
Crystal hot sauce to taste
Salt and pepper
1 c Black bean sauce, hot
1 c Pico de Gallo sauce
2 Corn tortilla strips,
Julienned
1 tb Brunoise red peppers
1 tb Brunoise yellow peppers
1 tb Chopped chives

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 1-2 minutes or until crispy. Remove and season with

Essence. Spoon the 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.

Yield: about 2 cups

ESSENCE OF EMERIL SHOW #EE2374

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