Chef Walter Miller joins Allison Rhea On WTAP @ 5 to cook up another great summer recipe.

Seared Sea Scallops
Tomato Basil Coulis
Wild Mushroom Risotto
Yield 4 servings

For Scallops:
4-Large Sea Scallops
Salt and Pepper as need
3 tbsp. Olive Oil
AP Flour As Needed

1. Season Scallops with Sea Salt and Cracked Pepper.
2. Lightly Dredge Scallops in Flour.
3. In Medium skillet, over medium heat add olive oil.
4. Add Scallops, cook on each side for a minute and a half.
5. Cook until internal temperature of approx 140 is reached.
6. Serve with favorite sauce and side dish.

Tomato Coulis
½ Cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
1 carrot peeled and finely chopped
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves
¼ cup chopped fresh basil

1. In a large sauce pot heat the oil over a medium-high flame
2. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
3. Add the celery, carrots and ½ teaspoon of each salt and pepper.
4. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, simmer uncovered over low heat until the sauce thickens.
5. Remove and discard the bay leave.
6. Allow sauce to cool, then puree with fresh basil in food processor until smooth.

Wild Mushroom Risotto
Yield 4 servings

5 cups canned chicken broth

2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 ½ cups finely chopped onions
12 ounces wild mushrooms, finely chopped
2 large garlic cloves, minces
1 Tbsp minced fresh thyme
1 ½ cups Arborio rice
½ dry white wine
½ cup grated parmesan cheese

1. Melt butter with oil in heavy large saucepan over medium heat.
2. Add onions; sauté until tender, about 10 minutes.
3. Add mushrooms; sauté until tender, about 5 minutes.
4. Add herbs and rice, stir for 2 minutes.
5. Add wine, cook until liquid is absorbed.
6. Add 1 cup hot broth at a time while stirring constantly.
7. Continuing adding broth and stirring for about 30 minutes or until rice is tender.
8. Add grated parmesan.
9. Serve and enjoy.

Watermelon and Arugula Salad
Blackberry Poppy Seed Vinaigrette
Yield 4 servings

2 cups Watermelon Cubes
4 ounces Fresh Arugula
2 ounces Feta Cheese
2 ounces sliced Red Onion

Dressing:
2/3 cup Canola Oil
1/3 cup blackberry vinegar
1 tsp dry mustard
¼ cup sugar
¼ honey
1 tbsp poppy seeds
½ tsp salt
½ tsp ground white pepper

1. For Dressing: Puree all ingredients together in blender until smooth.
2. Add Onion, watermelon, arugula and feta cheese together in mixing bowl.
3. Add just enough dressing to coat.
4. Lightly toss, be sure to cover all ingredients with dressing.
5. Serve on a chilled plate.