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Ingredientes
- 2 x Ripe avocados peeled, pitted
- 3 Tbsp. Peeled, seeded, small-diced tomatoes
- 1 sm Jalapeno pepper seeded and chopped
- 2 Tbsp. Finely-minced onions
- 1 tsp Chopped garlic Juice of one lemon Juice of one lime
- 2 Tbsp. Finely-minced cilantro Crystal warm sauce to taste Salt to taste Freshly-grnd black pepper to taste Chorizo Crusted Scallops see * Note
- 1 c. Black bean sauce warm
- 1 c. Pico De Gallo see * Note
- 2 x Corn tortilla strips julienned see * Note
- 1 Tbsp. Brunoise red peppers
- 1 Tbsp. Brunoise yellow peppers
- 1 Tbsp. Minced chives
Direcciones
- Preheat the fryer.
- In a mixing bowl, mash the avocados with a fork till the avocados are somewhat mashed but still chunky. Mix 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 hrs.
- Place the tortillas strips in the fryer. Fry for 1 to 2 min or possibly till crispy. Remove and season with Essence. Spoon the warm 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 220 | |
| Calories from Fat 119 | 54% |
| Total Fat 13.25g | 17% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 825mg | 34% |
| Potassium 457mg | 13% |
| Total Carbs 24.22g | 6% |
| Dietary Fiber 6.3g | 21% |
| Sugars 6.63g | 4% |
| Protein 3.58g | 6% |
