Zucchini and Saffron Vichyssoise with Scallops

Zucchini and Saffron Vichyssoise with Scallops
Photo by www.epicurious.com

Ingredients

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

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

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