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Chef’s Recipe

From the kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Pan Seared Diver Scallop

over Shaved Asparagus in

Saffron Sauce

Amount Measure Ingredient - Prep Method

1 pinch saffron
½ medium onion, chopped
½ ounce garlic, chopped

4 fluid ounces fish stock (or clam juice)

4 fluid ounces white wine
1 cup heavy cream
1 each bay leaf

1 – 2 tablespoon butter

S & P to taste

The Sauce:
Sauté the onion until translucent, add the bay leaf and
saffron and deglaze with the white wine and fish stock.
Let simmer and reduce by half. Add the heavy cream
and let reduce by half. Season with S & P pour into a
blender and on high speed, add the butter. Set aside
and keep warm.
On a mandolin, shave the asparagus lengthwise. Sauté
with olive oil and season with salt and pepper. Set aside.
In a pan with a little oil, sauté the Scallops on both sides
for about 3-4 minutes until golden brown.
Serve on top of the asparagus and drizzle with the
saffron sauce. Garnish with some teardrop - or diced
tomatoes. Serve with bread.

18 The Landings