Instructions: Season the masa harina with the Essence and cumin in a shallow bowl. Dredge the oysters in the mixture a few at a time to coat evenly, and shake off the excess. Preheat the oven to 350 degrees.

Heat the oil in a large, heavy saucepan to 360 degrees. Add the oysters and fry, without crowding and turning occasionally, until golden and cooked through, about 2 minutes. Remove the oysters with a long-handled spoon and drain on paper towels.

Place the corn tortillas on a baking sheet, sprinkle with water and warm in the preheated oven for 3 minutes. Lightly beat the eggs in a bowl with the salt, and set aside.

Heat the butter in a large, heavy skillet over medium-high heat. Add the green onions and chili pepper to the pan and cook over medium-high heat for 1 minute. Add the eggs to the pan and, stirring constantly, scramble to desired consistency.

Place 1 warm tortilla on each serving plate. Divide the scrambled eggs and oysters among the plates, then top each portion with 1/4-cup of the Pico de Gallo and 2 tablespoons of sour cream. Serve immediately, passing the remaining Pico de Gallo at tableside.

For Emeril"s Pico de Gallo: Combine all the ingredients in a bowl and stir well. Cover and allow to rest at room temperature for 1 hour for the flavors to blend. (

Makes about 3 cups)

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.