Never Waste Seafood Eggs: Convert Them To a Luxury Spread – Guide

Outside the breathtaking shores and dramatic shoreline, this island has a extraordinary culinary culture, deeply grounded in its soil and sea. From world-famous local new potatoes to scallops more succulent and more tender than those tasted anywhere else, Jersey's bounty is unsurpassed. What inspires me above all, though, is how local farmers and growers are embracing sustainable farming, and in doing so reimagining their food future with creativity and care.

Last month, I was fortunate to host a discussion at a event, and prepare a welcome dinner for the participants, alongside a motivating organizer. Naturally, scallops were a must on the spread, since they represent the island at their finest: delicate, plump and singing of the ocean.

Scallops appear as the ultimate symbol of the island's food future: sweet, plump and restorative by design, filtering and refreshing the sea while helping to create shoreline habitats. Whether cultivated and, importantly, hand-harvested, they're among the eco-friendliest proteins we can eat. Yet even, who were raised on the island, do not eat the roes – an often-seen affliction, I fear. Even more reason to champion those coral-pink morsels, that are much too delicious to throw out. Blended into a spread, they become pure luxury: melt over the shellfish, mix into rice dishes or just slather on toasted bread.

They may be a bit expensive, however, so I have devised the following method to turn a single shellfish into an impressive appetizer (or three into a satisfying entree) and, by blending their roe into smoky paprika butter and roasting the scallops in the half-shells with cherry tomatoes and garlic, unused parts turns into a luxury.

This ethos of transformation is central to this approach, which introduced an award providing support to food pioneers with brand support, mentorship and access to a retail platform. Judged by a panel of esteemed culinary heroes, the award is to be presented at an upcoming conference. It's focused on backing concepts that will help our agricultural networks thrive, across the board, and there's no better an inspiring location for this dialogue to begin than here.

Scallops Baked in Egg Spread with Cherry Tomatoes and Crushed Garlic

Serves 6 as a appetizer or two as a main course

6 roe-on scallops in the half-shell
18 small tomatoes, cut in half
6 garlic cloves, smashed
Three fresh chili peppers (eg jalapeno), split lengthwise, or 1 dash chilli flakes, or to preference (if desired)
50 grams butter
One teaspoon paprika
Sea salt and black pepper, to liking
Lemon wedges, to accompany
A little sea asparagus, agretti or 6 tiny gherkin slices, to garnish (optional)

Clean the shellfish, removing the eggs from every and keeping the rest of the scallop attached to the shell (ask the fishmonger to handle this for you, if necessary). Place six cherry tomato halves in each half-shell with the equivalent of smashed garlic and one half a red chilli, if using.

Put the eggs in a container of an immersion blender (many prefer it's the most effective method for blending tiny quantities), add the butter and spice, and blitz smooth. Divide the mixture among the shells, making sure every shellfish is well coated in the butter.

Heat the broiler until it's scorching hot, then place the shellfish beneath the flame for six to eight minutes, until blistered and bubbling. Serve right away, garnished with if desired samphire, herbs, a piece of pickle and/or a drizzle of the gherkin brine or a bit of lemon.