Instructions: 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 saute 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, cayene 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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