Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche. It is one of my favorites food recipes. This time, I am going to 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 popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s 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 that I have 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. Make social videos in an instant: use custom templates to tell the right story for your business.
To begin with this particular recipe, we must first prepare a few components. 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 can achieve that.
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
- Take 2 duck eggs
- Take 2 slices sourdough
- Make ready 1 tsp Dijon or grainy mustard
- Make ready 4 tbsp creme fraiche or natural yoghurt
- Prepare Oil for frying
- Take Cress to garnish
Scallops are on most nice restaurant menus these days, and for good reason. La Nduja di Spilinga, il più famoso insaccato calabrese. Il nome 'Nduja deriva dal francese "andouille", una salsiccia con le frattaglie, perchè anticamente si faceva con le frattaglie del maiale e peperoncino. "Nduja" is spreadable like butter. Spicy, Tangy and Delicious. "Nduja" is a very versatile salami.
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!
It can be rendered and uses to make mayonnaise or vinaigrette. A dollop can add incredible umami flavor. Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. An overcooked scallop has a very chewy texture.
So that is going to wrap it up with this exceptional food scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
