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

Easiest Way to Cook Yummy Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche Delicious, fresh and tasty.

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. Remove the scallops from the pan and allow to rest whilst you fry the 'nduja. Fry over a medium high heat, breaking up with a wooden spoon until crisp and slightly golden.

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.

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. 'Nduja is a spicy spreadable pork sausage that originates from the southern Italian region of Calabria.

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 achieve it.

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

1. You need 6 of queen scallops.

2. You need 50 g of nduja.

3. You need 2 of duck eggs.

4. It’s 2 slices of sourdough.

5. You need 1 tsp of Dijon or grainy mustard.

6. It’s 4 tbsp of creme fraiche or natural yoghurt.

7. Prepare of Oil for frying.

8. Prepare of Cress to garnish.

Looks like a great twist on shrimp n grits.

Nduja is a Calabrian sausage traditionally made from pork trimmings.

Its name most likely comes from the French word andouille, which is a type of sausage made with innards, tripe, lung, and liver, boiled with vegetables and spices.

Due to the large proportion of fat the sausage will dry relatively fast.

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!.

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.

Start Christmas dinner with a bang and serve these flavour-packed, spicy scallops in their shells.

Try this buttery scallop recipe from littlefrench, an intimate neighbourhood restaurant in Bristol serving sumptuous regional French recipes.

Add nduja, using a wooden spoon to work it into the sauce.

Remove the scallops, leaving the sauce in the pan.