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

• Special equipment: an adjustable-blade slicer fitted with julienne blade

Description

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