Never Throw Away Seafood Eggs: Convert It Into a Gourmet Spread – Recipe

Outside the breathtaking beaches and wild coastline, Jersey has a exceptional food tradition, firmly grounded in both land and sea. From internationally renowned Jersey Royal baby potatoes to shellfish sweeter and more tender than those found elsewhere, the island's harvest is unmatched. The thing that inspires me above all, however, is how local producers and growers are embracing sustainable agriculture, while thereby reinventing the island's culinary destiny with innovation and dedication.

A few weeks ago, I had the privilege to lead a discussion at a event, and cook a welcoming dinner for all speakers, alongside a motivating organizer. Naturally, scallops were a must on my menu, because they're the island at their finest: delicate, juicy and singing of the sea.

Scallops seem to me the perfect embodiment of the island's culinary evolution: sweet, full and regenerative by nature, filtering and refreshing the water while helping to build coastal ecosystems. Whether farmed and, crucially, diver-caught, they're one of the most sustainable proteins to eat. However even, who were raised on Jersey, don't eat their eggs – a common habit, unfortunately. Even more reason to champion these coral-pink morsels, which are much too delicious to discard. Whipped into a spread, they turn into pure indulgence: drizzle over the shellfish, mix into rice dishes or just slather on warm slices.

They can be a bit pricey, though, so I have devised this method to transform a single scallop into a stunning starter (or a few into a satiating entree) and, by whipping the eggs into smoky spice butter and baking them in the half-shells with cherry tomatoes and garlic, potential waste becomes a luxury.

This spirit of transformation is central to the movement, which introduced a prize providing funding to innovators with brand support, guidance and access to a marketplace. Evaluated by a panel of esteemed culinary experts, the award will be awarded at an upcoming conference. It's focused on backing concepts that will help the agricultural networks thrive, from soil to sea, and I can't think of an inspiring place for that conversation to begin than here.

Scallops Baked in Egg Spread with Small Tomatoes and Crushed Garlic

Yields six as a starter or 2 as a main

6 roe-on shellfish in the half-shell
Eighteen cherry tomatoes, cut in half
Six garlic cloves, smashed
Three fresh chili peppers (such as jalapeno), split lengthways, or 1 pinch red pepper flakes, or to preference (optional)
50 grams butter
One teaspoon paprika
Sea salt and pepper, to liking
Lemon wedges, to accompany
A little sea asparagus, saltwort or 6 small gherkin slices, to garnish (if using)

Clean the scallops, removing the roe from every and leaving the rest of the scallop fixed to the shell (request the fishmonger to do this for you, if necessary). Put six halved tomatoes in every half-shell with the equivalent of crushed garlic cloves and half a red chilli, if using.

Transfer the eggs in a container of a hand blender (I find this is the most effective method for mixing tiny quantities), include the spread and paprika, and blend until creamy. Distribute the butter among the half-shells, making sure every shellfish is well covered in the spread.

Heat the broiler until it is scorching hot, then put the scallops beneath the heat for 6-8 minutes, until charred and bubbling. Present immediately, garnished with optional sea vegetables, herbs, a slice of pickle and/or a drizzle of the pickle juice or some lemon.