Simple Way to Prepare Homemade Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche

Hello everybody, I hope you’re 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’m gonna make it a 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 well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche is something that I have loved my entire life. They’re nice and they look wonderful.

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. It was the perfect get away for our entire family!. Last week I went to a wine dinner hosted by the Sicilian wine producer Donnafugata at Luca in London. Scallops are on most nice restaurant menus these days, and for good reason.

To get started with this particular recipe, we have to 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 cook 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. Make ready 4 tbsp creme fraiche or natural yoghurt
7. Make ready Oil for frying
8. Make ready Cress to garnish

When cooked properly, like a quick sear in a hot pan, they are deliciously sweet and tender, needing very little fat or added. 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. Frozen scallops work in this recipe, too. The easiest and safest way to thaw them is to place them in the refrigerator the night before you plan to cook them. For a quicker solution, you can add them to a.

So that is 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 your time. I’m 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 in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!