Zucchini and Saffron Vichyssoise with Scallops

Name: Zucchini and Saffron Vichyssoise with Scallops
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 liters chicken broth; 1 teaspoons packed fresh thyme leaves; 1 teaspoon chopped garlic; 118 milliliters chilled heavy cream; 2 teaspoons fresh lemon juice; 1 medium onion, chopped; 454 grams boiling potatoes; 0 teaspoons finely crumbled saffron threads; 1 teaspoons salt; 4 larges sea scallops (4 ounces total), tough muscle removed from side of each if necessary; 1 Turkish or 1/2 California bay leaf; 3 Tbsps unsalted butter; 1 Tbsp vegetable oil; 907 grams (5-inch-long) zucchini

Zucchini and Saffron Vichyssoise with Scallops is a gluten free and vegetarian side dish. This recipe makes 8 servings with 170 calories, 4g of protein, and 12g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up turkish or, lemon juice, potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 5 hours.

Instructions

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

Ingredients you will need

Zucchini

Cut zucchini cores into 1/2-inch pieces.

Ingredients you will need

Zucchini

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.

Ingredients you will need

Potato

Butter

Onion

Equipment you will use

Pot

Add potatoes, garlic, and saffron and cook, stirring, 1 minute.

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Potato

Saffron

Garlic

Add broth, bay leaf, and thyme and simmer, uncovered, until potatoes are tender, about 20 minutes.

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Bay Leaves

Potato

Broth

Thyme

Add chopped zucchini cores and simmer, uncovered, until zucchini is very tender, about 8 minutes.

Ingredients you will need

Zucchini

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.

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Lemon Juice

Pepper

Cream

Salt

Soup

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Blender

Sieve

Bowl

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.

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Zucchini

Water

Soup

Ice

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Bowl

Drain and pat dry with paper towels. Season with salt and pepper and chill, covered.

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Salt And Pepper

Equipment you will use

Paper Towels

Before serving soup, cut each scallop horizontally into 3 rounds and pat dry.

Ingredients you will need

Scallops

Soup

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.

Ingredients you will need

Scallops

Salt

Cooking Oil