Never Discard Scallop Roe: Convert Them Into a Premium Spread – Guide

Apart from the breathtaking beaches and dramatic coastline, Jersey has a remarkable culinary tradition, firmly grounded in its soil and ocean. From internationally renowned local new potatoes to scallops sweeter and softer than those tasted elsewhere, Jersey's harvest is second to none. What thrills me above all, though, is the way island producers and producers are embracing regenerative farming, and in doing so reinventing the island's food future with creativity and dedication.

Last month, I had the privilege to host a discussion at an inspiring event, and cook a welcome meal for the participants, together with a inspiring founder. Naturally, the shellfish were a must on the spread, since they represent the island at their finest: subtle, plump and bursting of the sea.

These mollusks appear as the ultimate embodiment of Jersey's culinary evolution: sweet, plump and regenerative by nature, filtering and refreshing the water while contributing to create shoreline ecosystems. Whether farmed and, importantly, hand-harvested, they're among the most sustainable seafood options we can eat. Yet even, who were raised on the island, don't eat the roes – an often-seen habit, unfortunately. All the more reason to celebrate those rosy morsels, which are far too delicious to throw out. Blended into a spread, they become sheer indulgence: melt over scallops, mix into risotto or simply slather on toasted slices.

Scallops can be a little expensive, though, so I have created this recipe to transform just one scallop into an impressive appetizer (or a few into a satiating main course) and, by blending the eggs into smoky paprika spread and baking them in their shells with small tomatoes and crushed garlic, unused parts turns into a delicacy.

This spirit of reinvention is central to this approach, that has launched an award providing funding to innovators with backing, mentorship and entry to a retail platform. Evaluated by some of respected food heroes, the award is to be presented at an forthcoming event. This is about supporting ideas that can assist our agricultural networks thrive, from soil to sea, and there's no better an inspiring location for that conversation to begin than Jersey.

Shellfish Baked in Roe Butter with Small Tomatoes and Garlic

Serves 6 as a appetizer or two as a main

Six roe-on scallops in the half-shell
18 small tomatoes, cut in half
Six cloves of garlic, smashed
3 whole chili peppers (such as jalapeño), halved lengthwise, or 1 pinch chilli flakes, or to taste (optional)
50 grams butter
One teaspoon paprika
Salt and pepper, to taste
Lemon wedges, to accompany
Some samphire, agretti or 6 small gherkin slices, to garnish (if using)

Clean the scallops, removing the eggs from every and keeping the remaining part of the scallop attached to the half-shell (request your seafood supplier to do this for you, if need be). Put 6 halved tomatoes in every shell with the equivalent of smashed garlic and half a red chilli, if using.

Put the scallop roes in the jug of an immersion blender (I find this is the most effective tool for blending tiny quantities), include the butter and spice, and blitz until creamy. Divide the butter between the shells, making sure each shellfish is thoroughly covered in the spread.

Preheat the grill until it is very hot, then put the scallops beneath the heat for six to eight minutes, until charred and sizzling. Serve immediately, garnished with if desired samphire, agretti, a slice of pickle and/or a splash of the gherkin brine or some lemon juice.