Zucchini and Saffron Vichyssoise with Scallops Recipe | Epicurious

Ingredients

• 2 pounds small (5-inch-long) zucchini
• 1 medium onion, chopped
• 3 tablespoons unsalted butter
• 1 pound boiling potatoes
• 1 teaspoon chopped garlic
• 1/4 teaspoon finely crumbled saffron threads
• 5 cups chicken broth
• 1 Turkish or 1/2 California bay leaf
• 1/2 teaspoon packed fresh thyme leaves
• 1/2 cup chilled heavy cream
• 2 teaspoons fresh lemon juice
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 4 large sea scallops (4 ounces total), tough muscle removed from side of each if necessary
• 1 tablespoon vegetable oil
• an adjustable-blade slicer fitted with julienne blade