Join “Jayni’s Kitchen” this week for “French Classics with Andre Bourgeacq.” On the menu: Scallops with Sauteed Leeks and Saffron, Traditional French Leg of Lamb with Herbes de Provence, and Sauteed Potatoes and Zucchini.

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.

Scallops with Sauteed Leeks and Saffron

1 1/2 pounds bay or sea scallops

3 tablespoons butter, divided

2 cups leek (white part only), rinsed well, trimmed and thinly sliced

1 shallot, finely chopped

2 garlic cloves, finely chopped

salt, to taste

Saffron Cream Sauce:

1 tablespoon butter

3/4 cup whipping cream

salt & pepper, to taste

1 1/2 teaspoons saffron threads

4 tablespoons chopped chives (optional)

Rinse the scallops under cold running water and drain on paper towels. Pat dry. If using bay scallops, leave them whole. If using sea scallops, halve or quarter them. Set aside.

In a small saucepan over medium-low heat, melt 1 tablespoon of butter. Add the sliced leek, shallot, garlic and salt. Stir frequently until the leek is wilted, about 5 minutes. Remove the pan from the heat and cover to keep warm.

Saffron Cream Sauce: In a separate small saucepan, melt 1 tablespoon of butter and add the cream. Season with salt and pepper. Cook the sauce over medium-low heat, stirring continuously until the sauce comes to a slow boil. Cook for 1 to 2 minutes, then remove the pan from the heat. Taste for seasoning. Sprinkle the saffron over the cream and do not stir. (Let the saffron threads float on top.) Cover to keep warm.

Season the scallops with salt and pepper. In a non-stick skillet, melt the remaining 2 tablespoons of butter over high heat. Add the scallops and cook until lightly browned; turn and brown lightly on the second side. The total cooking time should be 3 to 5 minutes. (If the scallops release too much liquid while cooking, pour off the liquid to ensure better browning.)

To assemble, spoon the leek mixture into the middle of a warmed serving platter. (Choose one with high sides to retain the sauce.) Arrange the scallops on top of the leeks. Ladle the Saffron Cream Sauce over and around the scallops. Garnish with chopped chives, if desired. Serves 4 to 6 as a first course.

– Recipe by Andre Bourgeacq