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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 make scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche you need 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:
- Take 6 of queen scallops.
- Take 50 g of nduja.
- Use 2 of duck eggs.
- Use 2 slices of sourdough.
- Provide 1 tsp of Dijon or grainy mustard.
- Take 4 tbsp of creme fraiche or natural yoghurt.
- You need of Oil for frying.
- Use of Cress to garnish.
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!.
They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. Scallops are the shell-fish whose shells look like the logo for Shell oil. Make social videos in an instant: use custom templates to tell the right story for your business. Post jobs, find pros, and collaborate commission-free in our professional marketplace. Scallops can make your dinner feel totally luxurious and indulgent, with the added bonus There's a wide variety of scallop species, but what you really need to know is that this tasty bivalve is classified.
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