1/4 cup dry vermouth
1/8 teaspoon powdered saffron
5 tablespoons butter
1 pound leeks cut into 1.5 inch julienne
3 tablespoons finely minced shallots
2 large garlic cloves, minced
1/2 pound sea scallops, halved
1/2 pound shelled shrimp
1/4 cup dry white wine
1 tablespoon fresh thyme, minced
Pinch of cayenne pepper
Pinch of freshly ground white pepper
1 cup whipping cream
Salt
2 cups rice, freshly cooked
Bring vermouth to simmer in heavy small saucepan. Stir in saffron. Remove from heat and let steep until ready to use.
Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and cook until slightly brown,
stirring occasionally (about 20 minutes). Transfer to bowl.
Melt remaining 3 tablespoons butter in same skillet over medium heat. Add shallots and cook until translucent,
stirring frequently (about 3 minutes). Add garlic and sauté until just golden (about 3 minutes). Stir in scallops,
shrimp and wine. Simmer until scallops and shrimp are cooked (2-3 minutes). Add seafood mixture to the leeks,
using a slotted spoon.
Add vermouth to skillet and bring to simmer. Mix in thyme, cayenne and pepper. Strain in any liquid from seafood-leek
mixture. and simmer until all liquid is reduced by half. Add cream and simmer until slightly thickened (about 3
minutes). Stir in seafood-leek mixture and heat through. Season, with salt, to taste.
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