• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Peel garlic; finely chop half and leave remaining whole. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Thinly slice chives. Zest and quarter lemon.

• Place potatoes and whole garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with crème fraîche and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. • Keep covered off heat until ready to serve.

• While potatoes cook, toss zucchini on a baking sheet with a drizzle of olive oil, a pinch of chili flakes, and salt. • Roast on middle rack, tossing halfway through, until tender and lightly browned, 14-16 minutes.

• Meanwhile, pat scallops* dry with paper towels. Season all over with half the paprika (all for 4 servings), salt, and pepper. • Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add scallops and cook until opaque and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate. Tent with foil to keep warm. Wipe out pan.

• Heat a drizzle of olive oil in same pan over medium heat. Add chopped garlic and half the lemon zest (all for 4 servings). Cook until fragrant, 30 seconds. • Add stock concentrate, a big squeeze of lemon juice, and ¼ cup water (1/3 cup for 4). Simmer until slightly reduced, 1-2 minutes. Turn off heat; season with salt and pepper. • Stir in 1 TBSP butter (2 TBSP for 4) and half the chives.

• Divide scallops, potatoes, and zucchini between plates. Top scallops with sauce. Garnish dish with remaining chives. Serve with remaining lemon wedges on the side.