Active Time

　　1 hr

　　Total Time

　　5 1/2 hrs

　　

Ingredients

Makes about 8 1/2 cups

　　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

　　

Special Equipment

an adjustable-blade slicer fitted with julienne blade

　　

Step 1

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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 6

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

　　Cooks' note:

　　·Julienned zucchini can be cooked 2 days ahead and chilled, covered.