Harissa  Spiced Scallops with Apple and Fennel Puree and Turkish Couscous

Wayne: "I'm making harissa rubbed scallops, with an apple and fennel puree. And it's going to have an Israeli couscous with apples, fig, and just lightly dust them with the harissa spice that I've yet to make."

Joe Bastianich; "You don't have to have apples everywhere. Make sure it's balanced, and it makes sense because we have to eat the dish too. Is that israeli couscous you're cooking from dry?"

Wayne: "I'm toasting it right now."

Joe Bastianich: "You know, the process with couscous is not so different than risotto."

Chef Wayne: "I am making an incredible pumpkin risotto. Where I'm from in Ohio, we have this fair called the Circleville Pumpkin Festival. It's been going on since, like, 1903, and I'm gonna top it with the butter poached lobster to elevate it."

[Later, talking to the judges.]

Chef Wayne: "I am making a beautiful roasted pumpkin risotto. One of the biggest fairs in Ohio is actually the Circleville Pumpkin festival. It's pumpkin everything. So the risotto is gonna be flavored with pumpkin."