Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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. The original 'nduja is produced in the area of Vibo Valentia, mainly around Spilinga, whose economy is based on agriculture, animal farming and semi-nomadic livestock rearing. Make social videos in an instant: use custom templates to tell the right story for your business.
Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche is something that I have loved my whole life.
To get started with this particular recipe, we have to first 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 that.
Ingredients
The ingredients needed to make Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:
- Take 6 queen scallops
- Take 50 g nduja
- Take 2 duck eggs
- Prepare 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
Common Name(s): Scallop, escallop, fan shell, or comb shell. Scallop (/ˈskɒləp, ˈskæləp/) is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. Fire up the flavor in all sorts of dishes with a schmear of 'nduja, Italy's spreadable spicy sausage. It's a game-changer in these recipes for an eye-opening breakfast sandwich and amped-up linguine with.
Instructions
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!
This particular scallop recipe goes with just about any starch. Stir in whatever leftover herbs you have, spoon over extra sauce, and let the starch soak up the gloriously buttery, herby flavors. Here, Steve Groves pairs the soup with rich, spicy 'nduja (a spreadable, fiery cured pork product originally from Calabria in Italy) slathered on crunchy toast. The oregano leaves and oil drizzled over. And scallops are any of the bivalve mollusks of the genus Argopecten (Pecten) andrelated genera Clams and scallops can move about in their environment, while mussels and oysters are rooted into.
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 reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
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