Recipe for Chorizo Crusted Scallops with Cilantro Guacamole 
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Yield:
4
Ingredients:
Amount Ingredient
2 x Ripe avocados peeled, pitted
3 tbl Peeled, seeded, small-diced tomatoes
1 sm Jalapeno pepper seeded and minced
2 tbl Finely-chopped onions
1 tsp Minced garlic
Juice of one lemon
Juice of one lime
2 tbl Finely-chopped cilantro
Crystal hot sauce to taste
Salt to taste
Freshly-ground black pepper to taste
----------------- FOR THE DISH ----------------
Chorizo Crusted Scallops see * Note
1 cup Black bean sauce hot
1 cup Pico De Gallo see * Note
2 x Corn tortilla strips julienned see * Note
1 tbl Brunoise red peppers
1 tbl Brunoise yellow peppers
Instructions:
Instructions: 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 to 2 minutes or until crispy. Remove and season with Essence. Spoon the hot 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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