CHAMPAGNE BRUT YELLOW LABEL Veuve Clicquot - Scallops, Rethel white blood sausage, endives and citrus relish 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 Scallops, Rethel white blood sausage, endives and citrus relish 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. Indivia Crostacei France