Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really 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. Last week I went to a wine dinner hosted by the Sicilian wine producer Donnafugata at Luca in London. 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.
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 appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche is something which I’ve loved my entire life. They are nice and they look wonderful.
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 that.
The ingredients needed to make Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:
- Take 6 queen scallops
- Get 50 g nduja
- Take 2 duck eggs
- Get 2 slices sourdough
- Make ready 1 tsp Dijon or grainy mustard
- Take 4 tbsp creme fraiche or natural yoghurt
- Make ready Oil for frying
- Get Cress to garnish
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. Spice up your kitchen repertoire with 'nduja, that spicy, spreadable Italian pork salami. Use it to dress up with gnocchi and seafood, or have it dressed down in a toasted sandwich, wedged between slices.
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!
Scallops are members of a large family of bivalves that live in oceans around the world. Common Name(s): Scallop, escallop, fan shell, or comb shell. Scallops are edible shellfish found both in bays and oceans. Scallops are on most nice restaurant menus these days, and for good reason. Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells.
So that’s 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 that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
