Scallops with rust



For 2 persons :

Sigdal Herbs and Sea Salt Crunch
8 scallops
5 tablespoons of fresh cream
4 teaspoons of rouille
1 shallot
1 knob of butter
Flower of salt



Brown the shallot in the butter, add the scallops and cook over high heat for 2 minutes on each side. Set aside.

Mix the crème fraiche and the rouille sauce in the pan and reduce for a few minutes.

Coat the scallops with this sauce and sprinkle with fleur de sel and pepper.

Serve with your sigdal herb and sea salt crackers.

With Sigdal, dare healthy excess!