Easiest Way to Prepare Tasty Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche

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. These succulent hand-dived scallops are sizzled in a hot pan and served with a seasonal stir-fry of leafy Brussels sprouts and spicy nduja sausage, finished with a bright spritz of lemon juice.

Scallop & Nduja Spaghetti As you can probably tell, pasta is an absolute winner in our house, and this baby went down a storm when I made it last night. I literally threw a few bits in and hoped for the best, but these are the recipes that tend to taste the best! Looks like a great twist on shrimp n grits. 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 cook it.

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

1. You need 6 of queen scallops.
2. Prepare 50 g of nduja.
3. Prepare 2 of duck eggs.
4. You need 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. It's of Oil for frying.
8. You need of Cress to garnish.

Lift a bowl of mussels with punchy 'nduja and the light aniseed flavour of fennel seeds. Grilled scallops with 'nduja butter Start your dinner with a bang and serve these flavour-packed, spicy scallops in their shells. '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. Scallops are molluscs, like mussels, oysters, and clams.

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

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!.

They're unique in that they're the only bivalve that can swim: Scallops use their large central muscle (called the adductor) to clasp their shells shut, shooting water out one end and propelling forward in the other direction. This big muscle is the part of the scallop that we eat. Add four torn basil leaves and two tablespoons of 'nduja. Sauté gently until the tomatoes are soft, then add a. The delicious taste of scallops is perfectly complemented by a wonderful fresh fruit salsa in this quick but elegant dish.

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