Preparation
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!
