Join “Jayni’s Kitchen” this week for a New Year’s celebration menu.

Host Jayni Carey will prepare the following recipes: Pan-Seared Sea Scallops with Spinach, Sweet Potato and Mango Chutney, Vinaigrette Duck Breasts with Orange Sauce, Brown Basmati Rice, and Eggnog Ice Cream with Rum Drizzle.

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.

Pan-seared sea scallops with vinaigrette

1 8 to 10-ounce sweet potato, peeled and diced

1 1/2 teaspoons unsalted butter, softened

1/4 teaspoon sea salt

1/8 teaspoon black pepper

2 tablespoons olive oil

5 ounces baby spinach leaves, rinsed and drained

4 large sea scallops, about 2 ounces each

Sea salt and white pepper, to taste

1 tablespoon butter

1 tablespoon olive oil

1 egg white, slightly beaten

1/3 cup Panko Japanese breadcrumbs

Mango Chutney Vinaigrette:

1/4 cup sweet mango chutney

2 tablespoons red wine vinegar

Pinch salt

2 tablespoons mild flavored olive or peanut oil

Boil the diced sweet potato in a pan of boiling water until very soft. Drain off the water and return the potato to the hot pan. Mash with a potato masher and stir in the butter. Season with salt and pepper. Cover the pan to keep warm. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the spinach leaves and cook, turning often, until wilted and tender. Season with salt and pepper and set aside.

Pat the scallops dry with paper towels and sprinkle them with salt and pepper. Heat 1 tablespoon each of butter and olive oil in small nonstick skillet over medium heat. Dip the scallops in the beaten egg white and coat with Panko breadcrumbs. Place the scallops in the hot skillet and sear until lightly browned, about 2 minutes. Turn the scallops carefully, reduce the heat to medium-low and cook them for 2 to 3 minutes more, until cooked through.

Mango Chutney Vinaigrette: Combine the chutney, vinegar and salt in a small bowl. Whisk in the oil.

To assemble, divide the spinach among four small plates. Place a dollop (about 1 tablespoon) of mashed sweet potato in the center of the spinach. Top each dollop of potato with a scallop and drizzle each with a spoonful of the Mango Chutney Vinaigrette. Serves 4.

Eggnog ice cream with rum drizzle

1 quart chilled eggnog (purchase a thick, rich and sweet whole milk version)

Rum Drizzle:

1/3 cup brown sugar

1/3 cup light corn syrup

1/3 cup dark rum

Pour the chilled eggnog into an ice cream freezer and freeze according to the manufacturer’s directions. Spoon the ice cream into a container and place in the freezer for at least 6 hours to allow time for the ice cream to firm up.

Rum Drizzle: Combine all ingredients in a small saucepan. Heat over medium heat, stirring constantly, until the mixture is simmering and the brown sugar is dissolved. Reduce the heat to low and simmer slowly for about 3 minutes, just until the mixture lightly coats the back of a spoon. Pour the rum mixture into a container and cool to warm or room temperature before using.

To serve, scoop the eggnog ice cream into dessert glasses or bowls and top each with a spoonful of the Rum Drizzle. Serves 6 to 8.