- For 10 burgers
- Buns
- 10 burger buns
- 3 kg (6.6 lbs) Bordier seaweed butter
- Scallops
- 25 large scallops
- Salt for seasoning
- Cucumber and seaweed pickles
- 4 cucumbers
- 400 g (14 oz) dulse seaweed
- 100 g (3.5 oz) cider vinegar
- 200 g (7 oz) Mizkan rice vinegar
- 200 g (7 oz) water
- 200 g (7 oz) sugar
- Yuzu kosho mayonnaise
- 8 fresh eggs
- 80 g (2.8 oz) yuzu kosho
- 100 g (3.5 oz) wholegrain miso
- 1.5 L (6 and 1/3 cups) sunflower oil
- 15 g (0.5 oz) salted soy sauce
- Charred coleslaw
- 2 pointed cabbages
- 4 carrots
- Espelette pepper for seasoning
- Salt for seasoning
- A drizzle of oil
- Yuzu kosho mayonnaise
PAIRED WITH BRUT YELLOW LABEL
Champagne burger
By Jean Imbert, Mory Sacko, Victoria Effantin and Cécile Khayat (Les Mamiche)
Veuve Clicquot has invited these members of its New Makers Collective to cook an original meal at Carboni's in Paris.
Try the recipe
You'll need
Instructions
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.
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.
