Laura checks out exhibits, food and more as she hangs at Energy Park

Laura talks with Cathy Shulze about about exhibits at Energy Park

WEST ALLIS -- Laura is back at the State Fair featuring all the fun. She joins FOX6 WakeUp live from Energy Park.

Laura visits the birds from Schlitz Audubon Nature Center

Laura has a blast playing games at Energy Park

Laura talks food as she hangs with Chef Mark Olson

Seared Scallops with Blackberry-Orange Buerre Blanc on Wilted Spinach and Shitake Mushroom Salad

Serves 4

12 large sea scallops

2 tablespoons olive oil, divided

Salt and pepper to taste

Flour to dust scallops

1 tablespoon minced shallots

4 ounces shitake mushrooms

12 ounces baby spinach

1 red bell pepper, roasted and julienned

Blackberry-Orange Buerre Blanc

6 ounces fresh or frozen blackberries

1 tablespoon balsamic vinegar

Juice from 1 orange

1/2 cup heavy cream

1/2 cup salted butter, cut into pieces

Truffle oil to taste (optional)

Combine berries, vinegar, orange juice and cream in a heavy-bottomed saucepan. Bring to simmer and reduce volume by half. Turn down heat to very low and whisk in butter one piece at a time until fully incorporated. Set aside and keep warm. 5 Make sure scallops are dry. Lightly season with salt and pepper; dust with flour. In a heavy-bottomed saucepan, heat 1 tablespoon olive oil; sear scallops until golden brown on both sides. Set aside and keep warm. Sauté shallots and mushrooms in remaining oil until tender; add spinach and sweat until wilted. Add roasted pepper and toss. Place 1/4 of spinach mixture in center of serving plate; surround randomly with 1/4 of sauce. Lean three scallops atop the salad. Drizzle with truffle oil, if desired