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. 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.
Add the nduja sausage and cook for about a minute then remove from heat.
Serve the risotto topped with scallops, nduja sausage, and chives.
Chop the nduja sausage into small chunks.
Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Put the scallops in their shells onto a large baking sheet, then put a thick slice of the 'nduja butter on top of each. 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.
Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche is one of the most popular of current trending foods on earth. It's enjoyed by millions every day. It's easy, it's quick, it tastes yummy. They're nice and they look wonderful. Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook 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.
Composition - Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:
- Need 6 for queen scallops.
- Need 50 g of nduja.
- Give 2 for duck eggs.
- Give 2 slices for sourdough.
- Require 1 tsp for Dijon or grainy mustard.
- You need 4 tbsp for creme fraiche or natural yoghurt.
- You need - Oil for frying.
- Provide for Cress to garnish.
Trim the stalky bases off the Brussels sprouts and pick off. 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, such as these super fresh scallops. Jodi Adams prepares a spicy Vadouvan curried scallops and Ming creates a braised pork shoulder. Guest chef Avi Shemtov makes a nduja-sausage shakshuka, a popular dish across.
Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche making:
- 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!.
Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Salt and pepper the scallops. '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.
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