Zucchini and Saffron Vichyssoise with Scallops

Ingredients

• 1 teaspoon garlic
• 2 pounds small zucchini
• ½ teaspoon fresh thyme leaves
• 5 cups chicken broth
• 1 Turkish bay leaf
• 1 adjustable-blade slicer fitted with julienne blade
• 3 tablespoons unsalted butter
• + 9 more ingredients
• • ¼ teaspoon saffron threads
  • 1 tablespoon vegetable oil
  • 1 medium onion
  • 1 pound boiling potatoes
  • 4 large sea scallops (4 oz total), tough muscle removed from side of each
  • ¼ teaspoon black pepper
  • 1 ¼ teaspoons salt
  • 2 teaspoons fresh lemon juice
  • ½ cup heavy cream

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

View full recipe at Epicurious