Champagne Burger

Buns

Cut the buns in half, then toast them on a griddle with the Bordier butter.

Scallops

Cut the raw scallops into slices (2-3 slices per burger)

Arrange the slices in a pan and sear.

Keep the shells for decoration.

Cucumber and seaweed pickles

Mix the water, sugar, and vinegars and bring to a boil.

Cut the cucumbers into slices.

Rinse the seaweed then mix with the cucumbers.

Pour the hot mixture over the raw cucumbers and let marinate for at least 8 hours.

Yuzu kosho mayonnaise

In a mixer, blend the eggs, yuzu kosho, and wholegrain miso, then whisk in the oil to obtain a mayonnaise.

Whisk until extremely thick, then dilute with the soy sauce.

Charred coleslaw

Remove the leaves from the cabbages and cut the carrots lengthwise into 1-mm-thick strips.

Season with salt, oil, and Espelette pepper, then quickly grill on the barbecue.

The vegetables should be slightly limp but still crispy.

Cut the vegetables again so they fit easily into the bun.

When cool, mix the charred cabbage and carrots, then add the mayonnaise to create a coleslaw.

Assembling the burgers:

Sear the insides of the bun, then coat with some of the mayonnaise.

Add some charred coleslaw, followed by the scallops.

Finally, place some pickles on top of the scallops and close with the other half of the bun.