Chorizo Crusted Scallops With Cilantro Guacamole And Tortilla Strips
From choclytcandy 13 years agoIngredients
- 2 medium-size ripe Haas avocados, peeled and pitted shopping list
- 3 tbs peeled, seeded and finely chopped ripe tomatoes shopping list
- 1 small fresh jalapeno, seeded and minced shopping list
- 1 tsp minced garlic shopping list
- 2 tbs finely chopped yellow onion shopping list
- 3 tbs fresh lime juice shopping list
- 3 tbs fresh lemon juice shopping list
- 2 tbs finely chopped fresh cilantro leaves shopping list
- Hot sauce shopping list
- Salt shopping list
- vegetable oil shopping list
- 1 cup corn tortilla strips shopping list
- 1/2 lbs finely chopped chorizo sausage shopping list
- 1 cup fine dried bread crumbs shopping list
- 16 large sea scallops shopping list
- 1/2 cup flour shopping list
- 1 large egg, lightly beaten shopping list
- 1 cup Pico de Gallo (recipe below) shopping list
- Essence blend to taste (see recipe below) shopping list
- ESSENCE BLEND: shopping list
- 5 tbs sweet paprika shopping list
- 1/4 cup salt shopping list
- 1/4 cup garlic powder shopping list
- 2 tbs freshly ground black pepper shopping list
- 2 tbs onion powder shopping list
- 2 tbs cayenne shopping list
- 2 tbs dried oregano shopping list
- 2 tbs dried thyme shopping list
- PICO DE GALLO: Makes 2 1/2 cups shopping list
- 1 1/2 cups peeled, seeded, and diced ripe tomatoes shopping list
- 1/2 cup diced yellow onion shopping list
- 1 tbs seeded, minced fresh jalapeno shopping list
- 2 tsp chopped garlic shopping list
- 1 tbs fresh lemon juice shopping list
- 1 tbs fresh lime juice shopping list
- 1 tbs fresh chopped fresh cilantro leaves shopping list
- salt and freshly ground black pepper to taste shopping list
How to make it
- In a medium-size mixing bowl, mash the avocados together with a fork until they are soft but still lumpy. Stir in the tomatoes, jalapeno, onion, garlic, lemon and lime juices, cilantro, and hot sauce. Season with salt and black pepper. Press a sheet of plastic wrap directly on the surface of the gaucamole, forcing out any air bubbles. Refrigerate. It will keep for up to 8 hours.
- In a large, heavy, deep pot or an electric fryer, heat 2 cups of the vegetable oil to 360 degrees. Deep fry the tortilla strips until lightly golden and crispy, 1 to 2 minutes. Drain on paper towels, then season with Essence.
- In a medium-size saute pan, fry the chorizo over medium heat for 2 to 3 minutes. Put the chorizo and bread crumbs in a food processor and pulse several times until the mixture binds together. Season with Essence. Set aside.
- Season the scallops with Essence. Put the flour in a shallow bowl and season with Essence. Put the egg in another shallow bowl and season with Essence. Dredge the scallops in the flour, shaking off any excess. Dip each scallop in the egg, letting the excess drip off. Then dredge them in the chorizo mixture, coating evenly.
- Heat the remaining 1/4 cup vegetable oil in a large saute pan over medium heat. Pan-fry the scallops until golden, 2 to 3 minutes on each side. Drain on paper towels and season with Essence.
- To serve, spoon equal amounts of the guacamole in the center of 4 appetizer plates. Arrange the scallops around the guacamole. Spoon the pico de gallon on top of each scallop, then pile the tortilla strips on top of the guacamole.
- PICO DE GALLO: Makes 2 1/2 cups
- Combine all of the ingredients in a medium-size mixing bowl and stir to mix. Cover and chill for at least 2 hours before serving.
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