Don't Waste Scallop Eggs: Convert Them Into a Gourmet Butter – Method

Outside its stunning shores and rugged shoreline, Jersey has a exceptional culinary tradition, deeply rooted in its soil and sea. Starting with world-famous Jersey Royal new potatoes to scallops sweeter and softer than those tasted anywhere else, Jersey's harvest is unsurpassed. What thrills me most, however, is how local producers and producers are adopting sustainable agriculture, and thereby reinventing the island's culinary destiny with creativity and dedication.

Last month, I had the privilege to lead a talk at an inspiring gathering, and cook a welcoming meal for all speakers, alongside an motivating founder. Of course, scallops had to be on the menu, because they represent the island at their finest: delicate, plump and singing of the ocean.

These mollusks appear as the ultimate symbol of Jersey's culinary evolution: succulent, full and regenerative by design, filtering and refreshing the sea while contributing to build coastal ecosystems. Both cultivated and, importantly, hand-harvested, they are among the eco-friendliest proteins we can eat. Yet many, who were raised on the island, don't eat the roes – an often-seen affliction, I fear. All the more justification to celebrate these coral-pink morsels, that are far too tasty to discard. Whipped into a spread, they turn into pure luxury: melt over the shellfish, mix into rice dishes or just slather on warm bread.

Scallops may be a little pricey, though, so I have created the following recipe to turn a single shellfish into an impressive starter (or a few into a satiating entree) and, by blending their roe into smoked spice butter and baking the scallops in their shells with small tomatoes and crushed garlic, unused parts becomes a luxury.

This spirit of transformation is at the heart of the movement, that introduced a prize providing support to food pioneers with backing, mentorship and access to a marketplace. Judged by some of respected food experts, the award will be awarded at an forthcoming event. This is about supporting ideas that will help the food systems flourish, across the board, and I can't think of a more exciting place for that conversation to begin than here.

Shellfish Baked in Egg Spread with Small Tomatoes and Crushed Garlic

Serves six as a starter or 2 as a main

Six roe-on scallops in the shell
Eighteen cherry tomatoes, halved
6 cloves of garlic, smashed
Three fresh red chillies (eg jalapeno), halved lengthwise, or 1 dash chilli flakes, or to taste (if desired)
50 grams unsalted butter
1 tsp paprika
Sea salt and pepper, to taste
Lemon slices, to accompany
A little sea asparagus, saltwort or six small gherkin slices, to decorate (optional)

Prepare the scallops, removing the eggs from each and keeping the rest of the shellfish fixed to the shell (request the fishmonger to handle this for you, if need be). Put six halved tomatoes in every shell with the equivalent of smashed garlic cloves and one half a red chilli, if using.

Transfer the eggs in the jug of a hand blender (I find this is the most effective method for mixing small amounts), add the spread and paprika, and blend until creamy. Distribute the mixture between the shells, making sure every scallop is well coated in the butter.

Heat the broiler until it's scorching hot, then put the shellfish under the flame for six to eight minutes, until charred and sizzling. Present right away, garnished with optional samphire, agretti, a piece of gherkin and/or a drizzle of the gherkin brine or some lemon juice.