Scallops, Rethel white blood sausage, endives and citrus relish
Ingrédients
Serves 4- 8 scallops
- 100 grams of Rethel white blood sausage
- 10 oranges
- 5 endives
- Juice of one lemon
- 300 ml chicken stock
- Olive oil
- Balsamic vinegar reduction
- Unsalted butter
- Salt, ground pepper
Préparation
Prepare and cook 4 endives in the chicken stock and lemon juice, season with sugar and salt. Drain. Squeeze oranges into the mixture, reduce the juice to 3/4 then add a dash of olive oil. Season. Cut the sausage into four pieces and roast them the oven for 5-6 minutes at 180°C. Sauté the scallops for 1 to 2 minutes in a nonstick pan. Slice the last endive thinly, and season. To plate, assemble the endive, the sausage sections and finally the scallops onto previously heated plates. Finish the presentation with a splash of the reduced orange juice, balsamic vinegar and a slice of raw endive.
Squeeze oranges into the mixture, reduce the juice to 3/4 then add a dash of olive oil. Season.
Cut the sausage into four pieces and roast them the oven for 5-6 minutes at 180°C.
Sauté the scallops for 1 to 2 minutes in a nonstick pan. Slice the last endive thinly, and season.
To plate, assemble the endive, the sausage sections and finally the scallops onto previously heated plates.
Finish the presentation with a splash of the reduced orange juice, balsamic vinegar and a slice of raw endive.
