Courgette and Saffron Vichyssoise with Scallops

Ingredients for Courgette and Saffron Vichyssoise with Scallops

• 900g small (5-inch-long) courgette

• 1 cebolla mediana, picada

• 3 cucharadas de mantequilla sin sal

• 450g de papas para hervir

• 1 cucharadita de ajo picado

• 1/4 teaspoons finely crumbled saffron threads

• 1200ml chicken broth

• 1 hoja de laurel turco o 1/2 hoja de laurel de California

• 1/2 teaspoons packed fresh thyme leaves

• 1/2 cup chilled double cream

• 2 cucharaditas de jugo de limón fresco

• 1 1/4 cucharaditas de sal

• 1/4 cucharaditas de pimienta negra

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

• 1 cucharada de aceite vegetal

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.