Recipe of Ultimate Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche is something which I have loved my whole life. They’re nice and they look fantastic.

Chop the nduja sausage into small chunks. Divide the scallops between a couple of warm plates. Serve with the ndulja fried sprouts, and. 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.

To begin 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 can achieve it.

The ingredients needed to make Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:

1. Prepare 6 queen scallops
2. Take 50 g nduja
3. Make ready 2 duck eggs
4. Prepare 2 slices sourdough
5. Get 1 tsp Dijon or grainy mustard
6. Take 4 tbsp creme fraiche or natural yoghurt
7. Make ready Oil for frying
8. Get Cress to garnish

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. An overcooked scallop has a very chewy texture. That's because the proteins have cooked to the point that they squeeze out all the moisture. And there is no extra fat present in a scallop to help to mask.

Steps to make Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:

1. Boil water to poach duck eggs & heat up a frying pan for nduja & scallops
2. 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.
3. Meanwhile, poach your duck eggs (4 mins in water) and toast the two slices of sourdough
4. Take everything off the heat and eggs out of the water and onto kitchen roll to drain water
5. Mix the creme fraiche and mustard together
6. 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!

That's because the proteins have cooked to the point that they squeeze out all the moisture. And there is no extra fat present in a scallop to help to mask. 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. Contribute to scallop/scallop development by creating an account on GitHub.

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