Hey everyone, 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. It is one of my favorites. For mine, I’m gonna make it a bit unique. 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 meals on earth. It is enjoyed 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 that I have loved my whole life. They are nice and they look wonderful.
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. It was the perfect get away for our entire family!. 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.
To get started with this particular recipe, we have to first 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:
- Get 6 queen scallops
- Take 50 g nduja
- Prepare 2 duck eggs
- Prepare 2 slices sourdough
- Get 1 tsp Dijon or grainy mustard
- Get 4 tbsp creme fraiche or natural yoghurt
- Take Oil for frying
- Take 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. 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. Scallops are members of a large family of bivalves that live in oceans around the world.
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!
Common Name(s): Scallop, escallop, fan shell, or comb shell. 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. Scallops are shellfish that are highly prized for their delicate texture and taste.
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