Join “Jayni’s Kitchen” this week for “In Season: Light and Delicate Spring Menu.”

Host Jayni Carey will prepare the following recipes: Oven-Roasted Scallops wtih Rosemary-Pink Grapefruit Syrup, Asparagus Risotto, Sauteed Oyster Mushrooms and Cinnamon-Cherry Cobbler with Almond Crunch Topping.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Oven-Roasted Scallops with Rosemary-Pink Grapefruit Syrup

1/4 cup peanut or vegetable oil

sea salt

12 large sea scallops (2 to 3 ounces each)

1/3 cup all-purpose flour

Pour the oil into a large stainless steel (oven-proof) skillet. Heat over high heat until very hot. Sprinkle the scallops with salt and dust the tops and bottoms lightly with flour, shaking off the excess. Place the scallops in the skillet and sear until lightly browned, about 2 minutes. Turn them over carefully and place the skillet in a 500 degree oven. Roast for 3 to 4 minutes, depending on the size of scallops. To serve, drizzle the scallops with Rosemary-Pink Grapefruit Syrup. (Recipe follows.) Serves 4.

Rosemary-Pink Grapefruit Syrup:

1/2 cup fresh squeezed pink grapefruit juice, or bottled, unsweetened pink grapefruit juice

3 tablespoons sugar

1 teaspoon fresh rosemary, chopped

Squeeze the grapefruit and measure 1/2 cup of juice. Strain out the pulp and pour the juice into a small saucepan. Stir in the sugar until dissolved and heat to boiling over medium heat. Boil gently, stirring occasionally, until the sauce is reduced to 1/4 cup. Remove the pan from the heat and immediately stir in the rosemary. Steep for 3 minutes, then strain the syrup to remove the rosemary.

Asparagus Risotto

5 cups water

2 tablespoons olive oil

1 cup aborio rice

1/2 cup dry white wine

1 teaspoon salt

8 ounces asparagus, stems trimmed, and cut into 1/2-inch pieces

1 tablespoon unsalted butter, softened

Bring 5 cups of water to a boil, then reduce the heat to low and simmer over low heat while preparing the rice. Heat the oil in a large saucepan over medium-low heat. Add the rice and cook, stirring frequently for about 2 minutes, or until the rice is opaque. Stir in the wine and simmer until absorbed. Add the salt and enough simmering water to barely cover the rice. Stir frequently until the water is absorbed. Continue adding simmering water, stirring until each addition is absorbed. After about 1 1/2 to 2 cups of water have been added, stir in the asparagus with next addition of water. Continue the process (usually 3 to 4 cups total) until the rice becomes creamy, but is still “al dente.” (The grains of rice should be tender on the outside but somewhat firm in the center.) Remove the pan from the heat and stir in the butter. Serve immediately. Serves 4.

Sauteed Oyster Mushrooms

1/4 cup butter

8 ounces fresh oyster mushrooms, cleaned and stems removed

salt

Melt the butter over medium heat in a small braising pan or skillet with a lid. Add the mushrooms and turn to coat with butter. Cover the pan and reduce the heat to medium-low. Sweat the mushrooms for about 3 minutes to release their liquid. Uncover the pan and raise the heat to medium-high. Saute the mushrooms until lightly browned. Sprinkle with salt, to taste. Serves 4.

Cinnamon-Cherry Cobbler with Almond Crunch Topping

4 to 5 cups pie cherries, pitted (fresh, or frozen and thawed)

1 teaspoon almond extract

1 cup sugar

3 tablespoons all-purpose flour

1 teaspoon cinnamon

Crunch Almond Topping:

1 1/2 cups all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup chilled butter

1 egg, slightly beaten

1/2 cup milk

1/2 cup whole, roasted almonds (unsalted), coarsely chopped

Place the cherries in a large bowl. Sprinkle them with the almond extract and stir gently. In a small bowl, stir the sugar, flour and cinnamon together. Pour the mixture over the cherries and stir gently to combine. Pour the cherry mixture into an 11×9-inch baking dish.

Almond Crunch Topping: In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture is crumbly. Add the beaten egg and milk and stir just until the mixture is moistened. Using a large spoon, drop 12 equal mounds of the batter on top of the cherries. Make 4 rows, 3 mounds each row. (When baked, this will make natural divisions for serving.) Sprinkle the chopped almonds evenly over the topping.

Place the cobbler in a 400-degree oven for 25 to 30 minutes, until the topping is golden brown and the cherry filling is thick and bubbly. Serve hot, cold, or room temperature. Serves 8 to 12.

– Recipes by Jayni Carey