Step-by-Step Guide to Prepare Super Quick Homemade Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche

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The ingredients needed to make Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:

1. Get 6 queen scallops
2. Take 50 g nduja
3. Get 2 duck eggs
4. Take 2 slices sourdough
5. Prepare 1 tsp Dijon or grainy mustard
6. Take 4 tbsp creme fraiche or natural yoghurt
7. Make ready Oil for frying
8. Get Cress to garnish

The easiest and safest way to thaw them is to place them in the refrigerator the night before you plan to cook them. For a quicker solution, you can add them to a. Scallops are edible shellfish found both in bays and oceans. Contribute to scallop/scallop development by creating an account on GitHub.

Steps to make Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:

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!

Scallops are edible shellfish found both in bays and oceans. Contribute to scallop/scallop development by creating an account on GitHub. A simple command-line arguments parsing library for Scala, written in spirit of Ruby's Trollop. Scallops are the shell-fish whose shells look like the logo for Shell oil. An overcooked scallop has a very chewy texture.

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