Scampi Bowl

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Soup: 

1/4 cup butter

2 large Vidalia onions, halved and thinly sliced

16 new potatoes, halved

1 teaspoon kosher salt, plus 1 tablespoon

1/4 teaspoon saffron

Corn Broth, recipe follows

2 pounds raw scampi, peeled, tail on, deveined, butterflied

1 cup corn kernels, reserved from Corn Broth

1 cup cherry tomatoes, halved

1/2 cup basil, torn into large pieces, for garnish

12 Garlic Croutons, recipe follows

Corn Broth:

8 ears corn

6 cups water

1 teaspoon kosher salt

Garlic Croutons:

12 slices French baguette, cut on the bias

2 garlic cloves

1/4 cup softened butter