Using a sharp knife, slice the scallops very thinly (± 2 mm) and arrange the slices on the bottom of a dish.
Zest the two lemons and squeeze them. Pour the lemon juice over the scallop slices and finish by adding the zest. Grate the ginger and add it. Spread the Espelette pepper evenly over the whole surface. Season with salt and pepper.
Cover with cling film and place in the refrigerator for a good hour.
Wash the asparagus and steam them for 5 minutes. Pass them quickly through a knob of melted butter. Season with salt and pepper. Set aside.
Arrange the scallop slices on the crispy Sigdal Rye and Spelt Bran just before serving.
Finish with a slice of asparagus per portion and sprinkle with a small pinch of fleur de sel.