Practical Method to Homemade Extraordinary Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche
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To make an unforgettable Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche, below are the materials needed:
- Get 6 of queen scallops.
- Prepare 50 g of nduja.
- You need 2 of duck eggs.
- You need 2 slices of sourdough.
- Prepare 1 tsp of Dijon or grainy mustard.
- Prepare 4 tbsp of creme fraiche or natural yoghurt.
- Get of Oil for frying.
- You need of Cress to garnish.
After readying the components, next you are ready to prepare your appetizing Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche by following the instructions on this section:
- 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.
Recipe : Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche
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