Never Discard Scallop Eggs: Transform It To a Luxury Spread – Recipe

Outside the impressive beaches and rugged shoreline, this island has a remarkable culinary culture, firmly rooted in its soil and sea. From world-famous local new potatoes to shellfish sweeter and more tender than those tasted anywhere else, Jersey's bounty is unsurpassed. The thing that thrills me most, though, is how island producers and producers are adopting sustainable agriculture, and in doing so reinventing their culinary destiny with innovation and care.

A few weeks ago, I was fortunate to lead a discussion at an inspiring gathering, and cook a welcome dinner for all speakers, together with a motivating organizer. Of course, the shellfish were a must on my spread, since they represent Jersey at its finest: delicate, juicy and singing of the sea.

These mollusks appear as the perfect symbol of Jersey's culinary evolution: succulent, plump and restorative by nature, filtering and cleaning the sea while helping to create shoreline habitats. Both cultivated and, importantly, hand-harvested, they are among the most sustainable proteins we can eat. However even, who grew up on Jersey, don't eat the roes – an often-seen habit, I fear. Even more reason to celebrate these coral-pink tidbits, that are far too delicious to throw out. Whipped into butter, they turn into sheer indulgence: drizzle over the shellfish, mix into rice dishes or just slather on toasted slices.

Scallops may be a little expensive, though, so I've devised the following recipe to turn a single shellfish into a stunning starter (or three into a satisfying main course) and, by whipping the eggs into smoky paprika butter and baking them in the half-shells with small tomatoes and garlic, potential waste becomes a delicacy.

That same spirit of transformation is at the heart of this approach, that introduced an award providing support to food pioneers with brand support, guidance and access to a retail platform. Judged by a panel of esteemed food experts, the prize is to be presented at an upcoming conference. This is focused on supporting concepts that will help our agricultural networks flourish, from soil to sea, and I can't think of a more exciting location for that conversation to start than Jersey.

Shellfish Roasted in Egg Spread with Small Tomatoes and Garlic

Yields six as a starter or two as a main course

Six roe-on shellfish in the shell
Eighteen cherry tomatoes, halved
6 garlic cloves, smashed
Three whole chili peppers (such as jalapeño), halved lengthwise, or one dash chilli flakes, or to taste (optional)
50 grams butter
One teaspoon paprika
Salt and black pepper, to liking
Lemon wedges, to accompany
A little sea asparagus, saltwort or six small pickle slices, to garnish (optional)

Clean the shellfish, detaching the eggs from each and leaving the remaining part of the scallop fixed to the shell (request your seafood supplier to do this for you, if need be). Put six cherry tomato halves in each shell with the equivalent of crushed garlic and half a chili pepper, if using.

Put the scallop roes in a container of an immersion blender (I find this is the most effective method for mixing tiny quantities), add the spread and paprika, and blend until creamy. Divide the mixture among the half-shells, ensuring each scallop is thoroughly covered in the spread.

Preheat the grill until it's scorching hot, then put the shellfish under the heat for 6-8 minutes, until blistered and bubbling. Present immediately, garnished with optional samphire, agretti, a slice of pickle and/or a splash of the gherkin brine or some lemon juice.