Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche. It is one of my favorites. This time, I will make it a little bit tasty. 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 current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice 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.
Put the scallops in their shells onto a large baking sheet, then put a thick slice of the 'nduja butter on top of each. I love seafood and I am so lucky to live nearby Peterhead which has one of Europe's busiest harbours. These succulent hand-dived scallops are sizzled in a hot pan and served with a seasonal stir-fry of leafy Brussels sprouts and spicy nduja sausage, finished with a bright spritz of lemon juice. Last week I went to a wine dinner hosted by the Sicilian wine producer Donnafugata at Luca in London.
To begin with this recipe, we must first prepare a few ingredients. 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 can achieve it.
The ingredients needed to make Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:
- Make ready 6 queen scallops
- Prepare 50 g nduja
- Get 2 duck eggs
- Prepare 2 slices sourdough
- Prepare 1 tsp Dijon or grainy mustard
- Prepare 4 tbsp creme fraiche or natural yoghurt
- Take Oil for frying
- Prepare Cress to garnish
Add four torn basil leaves and two tablespoons of 'nduja. Sauté gently until the tomatoes are soft, then add a. 'Nduja is a true symbol of Calabrian cuisine, and indeed part of the culture - so much so that there is an annual festival celebrating the ingredient in its native Spilinga. This spreadable sausage is a product of thrifty farmers using every part of the pig, made from head meat, offal and fat, and flavoured with ferocious red peppers. The delicious taste of scallops is perfectly complemented by a wonderful fresh fruit salsa in this quick but elegant dish.
Instructions 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!
This spreadable sausage is a product of thrifty farmers using every part of the pig, made from head meat, offal and fat, and flavoured with ferocious red peppers. The delicious taste of scallops is perfectly complemented by a wonderful fresh fruit salsa in this quick but elegant dish. Be sure to use large, plump sea scallops rather than smaller bay scallops and take care not to overcook the scallops; they should remain tender and moist. Prepare Ingredients: Scrub the littleneck clams and chill until ready to cook. Remove the muscle from the scallops, pat dry, and season with salt and pepper.
So that’s going to wrap it up for this special food scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
