Ingredients for Courgette and Saffron Vichyssoise with Scallops

• 900g small (5-inch-long) courgette

• 1 medium onion, chopped

• 3 tablespoons unsalted butter

• 450g boiling potatoes

• 1 teaspoon chopped garlic

• 1/4 teaspoons finely crumbled saffron threads

• 1200ml chicken broth

• 1 Turkish or 1/2 California bay leaf

• 1/2 teaspoons packed fresh thyme leaves

• 1/2 cup chilled double cream

• 2 teaspoons fresh lemon juice

• 1 1/4 teaspoons salt

• 1/4 teaspoons black pepper

• 4 large sea scallops (110g total), tough muscle removed from side of each if necessary

• 1 tablespoon vegetable oil

• an adjustable-blade slicer fitted with julienne blade

Thinly julienne courgette lengthwise with slicer, working around core, into 1/4-inch-thick ribbons. Cut courgette 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 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 courgette cores and simmer, uncovered, until courgette is very tender, about 8 minutes.

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.

While soup is chilling, cook julienned courgette 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.

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.

Serve soup with courgette mounded in centre, topped with scallop rounds.

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