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We hope you got insight from reading it, now let’s go back to scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche recipe. To cook scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche you only need 8 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:
- Use 6 queen scallops
- You need 50 g nduja
- Use 2 duck eggs
- Use 2 slices sourdough
- Provide 1 tsp Dijon or grainy mustard
- Provide 4 tbsp creme fraiche or natural yoghurt
- You need Oil for frying
- Provide Cress to garnish
Steps 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!
Use it to dress up with gnocchi and seafood, or have it dressed down in a toasted sandwich, wedged between slices of oozing buffalo. 'Nduja is a true symbol of Calabrian cuisine, and indeed part of the culture - so much so that there is an annual festival celebrating the ingredient in its native Spilinga. This spreadable sausage is a product of thrifty farmers using every part of the pig, made from head meat, offal and fat, and flavoured with ferocious red peppers. One of his mythical dishes is Charcoal Scallops 'Nduja and Salsa Verde. Some claim that no wine will stand up to all that chilli pepper: the taste buds and the palate are overwhelmed. PASTA FRESCA All our pasta is house made with Italian semolina flour and free range fresh eggs.
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