Chile Scrambled Eggs, Fried Oysters, Emeril's Pico De Gallo

Directions

1. Season the masa harina with the Essence and cumin in a shallow bowl. Dredge the oysters in the mix a few at a time to coat proportionately, and shake off the excess. Preheat the oven to 350 degrees.
2. Heat the oil in a large, heavy saucepan to 360 degrees. Add in the oysters and fry, without crowding and turning occasionally, till golden brown and cooked through, about 2 min. Remove the oysters with a long-handled spoon and drain on paper towels.
3. Place the corn tortillas on a baking sheet, sprinkle with water and hot in the preheated oven for 3 min. Lightly beat the Large eggs in a bowl with the salt, and set aside.
4. Heat the butter in a large, heavy skillet over medium-high heat. Add in the green onions and chili pepper to the pan and cook over medium-high heat for 1 minute. Add in the Large eggs to the pan and, stirring constantly, scramble to desired consistency.
5. Place 1 hot tortilla on each serving plate. Divide the scrambled Large eggs and oysters among the plates, then top each portion with 1/4-c. of the Pico de Gallo and 2 Tbsp. of lowfat sour cream. Serve immediately, passing the remaining Pico de Gallo at tableside.
6. 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. (
7. Makes about 3 c.)
8. This recipe yields 4 servings.