Melt the butter over a low heat, skim off the foamy white layer that has formed on top, leaving the whey at the bottom, set aside (clarified butter can be heated to higher temperatures than unclarified butter before it begins to burn).
Wipe the chicory heads with a piece of damp kitchen roll, remove the outer leaves and cut them lengthwise into 4 or 6 pieces. Pour 2⁄3 of clarified butter in a frying pan and brown the chicory for 15 minutes turning it often, season with salt and pepper. Add 10 cl of the Pommeau and leave it to evaporate on the heat. Preheat the oven to 200°C. Lightly butter the moulds. Remove the skin from the andouille and cut it into small, very thin pieces. Place the chicory into the bottom of the moulds, then a few pieces of andouille and repeat the layers finishing with a layer of chicory. Press down the layers using a spoon and cook in the oven for 20min.
Deglaze the frying pan used for the chicory with the remaining 5 cl of Pommeau over a low heat, leave it to reduce by half and add the whipping cream and season.
Rinse the scallops, wipe them dry. Pour the remaining butter into the frying pan and cook them in the hot butter for one minute on each side. Sprinkle with fleur de sel.
Remove the chicory confit from the moulds, plate the scallops whilst still hot, accompanied by the cream and Pommeau de Normandie sauce.