Chorizo Crusted Scallops With Cilantro Guacamole And Tortilla Strips | Emerils.com

Ingredients

• 2 medium-size ripe Haas avocados, peeled, pitted, and seeded
• 3 tablespoons peeled, seeded, and finely chopped ripe tomatoes
• 1 small fresh jalapeÒo, seeded and minced
• 2 tablespoons finely chopped yellow onion
• 1 teaspoon minced garlic
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh lime juice
• 2 tablespoons finely chopped fresh cilantro leaves
• Hot sauce, to taste
• Salt and freshly ground black pepper to taste
• 2 1/4 cups vegetable oil
• 1 cup corn tortilla strips
• Emeril's Original Essence, to taste
• 1/2 pound finely chopped chorizo sausage
• 1 cup fine dried bread crumbs
• 16 large sea scallops
• 1/2 cup bleached all-purpose flour
• 1 large egg, lightly beaten
• 1 cup Pico de Gallo