Zucchini and Saffron Vichyssoise with Scallops

A luxurious cold soup featuring tender zucchini, potatoes, and saffron, topped with julienned zucchini and seared sea scallops. This elegant French-inspired dish combines the delicate flavors of summer squash with aromatic saffron and sweet scallops.

4 servings

5 hr 2 min

Published October 4, 2025

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

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

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

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

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

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

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

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

2 min