Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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
- Get 2 duck eggs
- Take 2 slices sourdough
- Make ready 1 tsp Dijon or grainy mustard
- Make ready 4 tbsp creme fraiche or natural yoghurt
- Get Oil for frying
- Take Cress to garnish
Scallops are great seared, pan fryed, barbecued, grilled or cooked in their shell. How to sear scallops: You sear scallops by heating a frying pan, griddle or barbecue until very hot. Toss the scallops in a little oil and season. 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.
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!
Toss the scallops in a little oil and season. 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. Scallops are molluscs, like mussels, oysters, and clams. They're unique in that they're the only bivalve that can swim: Scallops use their large central muscle (called the adductor) to clasp their shells shut, shooting water out one end and propelling forward in the other direction. This big muscle is the part of the scallop that we eat.
So that is going to wrap it 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’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
