Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche is something which I’ve loved my whole life.
The simple way of cooking with a searing heat of a wood fired oven gives truly stunning results, and you often only need a couple of really good ingredients. Last week I went to a wine dinner hosted by the Sicilian wine producer Donnafugata at Luca in London. It was the perfect get away for our entire family!.
To get started with this recipe, we must prepare a few components. You can cook scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:
- Prepare 6 queen scallops
- Prepare 50 g nduja
- Prepare 2 duck eggs
- Get 2 slices sourdough
- Get 1 tsp Dijon or grainy mustard
- Prepare 4 tbsp creme fraiche or natural yoghurt
- Get Oil for frying
- Make ready Cress to garnish
Il nome 'Nduja deriva dal francese "andouille", una salsiccia con le frattaglie, perchè anticamente si faceva con le frattaglie del maiale e peperoncino. Scallops are on most nice restaurant menus these days, and for good reason. Scallops are edible shellfish found both in bays and oceans. All of the scallop muscle is edible, and European eaters often enjoy them in their entirety like oysters.
Steps to make Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:
- Boil water to poach duck eggs & heat up a frying pan for nduja & scallops
- Chop nduja up into small bits (it’ll go breadcrumby when you cook it anyway) and add to frying pan. Once oil comes out of the nduja, push it to one side of the pan and add scallops and cook for 1-2 min each side.
- Meanwhile, poach your duck eggs (4 mins in water) and toast the two slices of sourdough
- Take everything off the heat and eggs out of the water and onto kitchen roll to drain water
- Mix the creme fraiche and mustard together
- Put bread on plates. Spread a small amount of the mustard mixture onto each bit of sourdough. Place 3 scallops on each piece of toast, put a duck egg on top, drizzle with remaining mustard mix, sprinkle nduja on, and top with a sprinkling of cress!
Scallops are shellfish that are highly prized for their delicate texture and taste. When cooked properly, like a quick sear in a hot pan, they are deliciously sweet and tender, needing very little fat or added. Spice up your kitchen repertoire with 'nduja, that spicy, spreadable Italian pork salami. Use it to dress up with gnocchi and seafood, or have it dressed down in a toasted sandwich, wedged between slices. Scallops are members of a large family of bivalves that live in oceans around the world.
So that’s going to wrap this up for this exceptional food scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
