Recipe: Delicious Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche

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Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche. Put the scallops in their shells onto a large baking sheet, then put a thick slice of the 'nduja butter on top of each. I love seafood and I am so lucky to live nearby Peterhead which has one of Europe's busiest harbours. While your oven is preheating, take the scallops out of the fridge.

Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche I literally threw a few bits in and hoped for the best, but these are the recipes that tend to taste the best! Last week I went to a wine dinner hosted by the Sicilian wine producer Donnafugata at Luca in London. They're best known for their fabulous passito di Pantelleria dessert wine, Ben Ryé, but in fact it was the cleverly partnered dry wines that stole the show. 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 achieve it.

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

  1. You need 6 of queen scallops.
  2. It’s 50 g of nduja.
  3. You need 2 of duck eggs.
  4. It’s 2 slices of sourdough.
  5. Prepare 1 tsp of Dijon or grainy mustard.
  6. You need 4 tbsp of creme fraiche or natural yoghurt.
  7. Prepare of Oil for frying.
  8. It’s of Cress to garnish.

Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche instructions. 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, nduja & poached duck eggs on sourdough with a mustard creme fraiche step by step

  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!.

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,. Looks like a great twist on shrimp n grits. New comments cannot be posted and votes cannot be cast. Grilled scallops with 'nduja butter Start Christmas dinner with a bang and serve these flavour-packed, spicy scallops in their shells. Queen scallops with sauternes butter Try this buttery scallop recipe from littlefrench, an intimate neighbourhood restaurant in Bristol serving sumptuous regional French recipes.

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