Resznay Skinner: Hi! I am Resznay Skinner with Overton Hotel and today we are going to make Scallop Ceviche and Crispy Sorghum.
We are going to start of our marination with scallops, few red onion diced, red peppers, cucumber, Fresno peppers, lime juice, lime zest, salt and pepper. We are going to let them marinate for 15 minutes.
The next step is preparing a Crispy Sorghum. We are going to boil the Sorghum in salted water for about 30 minutes. We are going to let it cool and then we are going to pan roast the Sorghum in olive oil for about 10 minutes. The final step is to assemble all the ingredients; the ceviche, the Szechuan Buttons, the radish, the tomato consomm, the avocado puree, the crispy sorghum, the mint and parsley and the fried scallops.
I am Chef Resznay Skinner and Sorghum is a smart choice.