This would make a lovely brunch dish, but you could serve it as an appetizer, too, with some toasted or grilled bread and a glass of sparkling. The quenelle of crème fraîche is made using two spoons like paddles to shape softer ingredients into an oval or a football. For a throwback to dot.com excess, pile some caviar on top if you like. If you aren’t feeling fancy, just dollop the crème fraîche on top instead.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Melt the butter in a sauté pan over medium heat. Crack the eggs into a bowl, season with salt and pepper, and beat lightly. Add the geoduck mantle to the beaten eggs and stir to combine. Pour the mixture into the prepared pan and scramble, over medium to low heat, until the eggs are creamy and just set. Add the chives and stir.
Step 2
Divide among 4 shallow bowls and top each with a quenelle of crème fraîche.
