Zucchini and Saffron Vichyssoise with Scallops

Ingredients

• •2 pounds small (5-inch-long) zucchini
• •1 medium onion
• •3 tablespoons unsalted butter
• •1 pound boiling potatoes
• •1 teaspoon chopped garlic
• •¼ teaspoon finely crumbled saffron threads
• •5 cups chicken broth
• •1 piece Turkish bay leaf
• •½ teaspoon packed fresh thyme leaves
• •½ cup chilled heavy cream
• •2 teaspoons fresh lemon juice
• •1¼ teaspoons salt
• •¼ teaspoon black pepper
• •4 large sea scallops
• •1 tablespoon vegetable oil
• •1 piece adjustable-blade slicer

Cooking Instructions

1. 1.

   Thinly julienne zucchini lengthwise with slicer, working around core, into 1/4-inch-thick ribbons. Cut zucchini cores into 1/2-inch pieces.

   10 min

2. 2.

   Peel potatoes and cut into 1/2-inch pieces. Cook onion in butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add potatoes, garlic, and saffron and cook, stirring, 1 minute. Add broth, bay leaf, and thyme and simmer, uncovered, until potatoes are tender, about 20 minutes. Add chopped zucchini cores and simmer, uncovered, until zucchini is very tender, about 8 minutes.

   40 min

3. 3.

   Purée soup in batches in a blender until very smooth (use caution when blending hot liquids) and pour through a fine sieve into a bowl. Stir in cream, lemon juice, salt, and pepper, then cool to room temperature, uncovered. Chill soup, covered, until cold, at least 4 hours and up to 2 days.

   240 min

4. 4.

   While soup is chilling, cook julienned zucchini in boiling salted water until crisp-tender, about 30 seconds, then drain and transfer to a bowl of ice and cold water. Drain and pat dry with paper towels. Season with salt and pepper and chill, covered.

   5 min

5. 5.

   Before serving soup, cut each scallop horizontally into 3 rounds and pat dry. Heat oil in a large nonstick skillet over high heat until hot but not smoking, then sear scallops until golden brown, 20 to 30 seconds on each side, and season with salt.

   5 min

6. 6.

   Serve soup with zucchini mounded in center, topped with scallop rounds.

   2 min