Never Throw Away Scallop Eggs: Transform Them Into a Gourmet Spread – Guide

Beyond the stunning beaches and wild shoreline, Jersey features a exceptional culinary tradition, deeply rooted in both land and sea. From world-famous Jersey Royal new potatoes to scallops sweeter and more tender than those tasted elsewhere, Jersey's bounty is unsurpassed. The thing that excites many above all, though, is the way local producers and growers are adopting sustainable agriculture, and thereby reinventing the island's culinary destiny with innovation and care.

Last month, I was fortunate to host a discussion at an inspiring gathering, and cook a welcoming meal for all participants, together with a inspiring organizer. Naturally, the shellfish had to be on my menu, because they represent the island at its finest: subtle, plump and bursting of the ocean.

Scallops seem to me the perfect symbol of Jersey's food future: succulent, full and restorative by nature, purifying and refreshing the sea while contributing to build shoreline ecosystems. Whether cultivated and, importantly, hand-harvested, they are among the eco-friendliest proteins we can eat. However many, those grew up on Jersey, don't eat the roes – a common affliction, I fear. All the more reason to celebrate those coral-pink morsels, that are far too delicious to discard. Whipped into butter, they become pure luxury: melt over the shellfish, mix into risotto or simply spread on toasted bread.

Scallops can be a little pricey, however, so I've created the following recipe to transform a single shellfish into an impressive starter (or three into a satisfying main course) and, by whipping their roe into smoked paprika spread and baking the scallops in the half-shells with cherry tomatoes and crushed garlic, unused parts turns into a luxury.

This ethos of reinvention is at the heart of this approach, that introduced a prize providing funding to food pioneers with backing, guidance and access to a marketplace. Evaluated by some of respected food heroes, the award is to be presented during an forthcoming conference. It's about supporting ideas that will help our food systems flourish, from soil to sea, and there's no better a more exciting location for that conversation to begin than Jersey.

Scallops Baked in Egg Spread with Cherry Tomatoes and Crushed Garlic

Serves six as a appetizer or two as a main course

6 roe-on shellfish in the shell
18 cherry tomatoes, cut in half
Six cloves of garlic, crushed
Three fresh chili peppers (such as jalapeno), halved lengthways, or 1 dash red pepper flakes, or to taste (optional)
50g butter
One teaspoon paprika
Sea salt and black pepper, to liking
Lemon slices, to serve
Some samphire, saltwort or six tiny gherkin slices, to decorate (optional)

Prepare the shellfish, detaching the roe from every and leaving the remaining part of the scallop attached to the half-shell (request the fishmonger to do this for you, if necessary). Place 6 halved tomatoes in each half-shell with a clove's worth of crushed garlic and half a red chilli, if using.

Put the eggs in the jug of an immersion blender (I find this is the most effective tool for blending tiny quantities), include the butter and paprika, and blend until creamy. Distribute the butter between the shells, ensuring each shellfish is thoroughly coated in the spread.

Heat the broiler until it's very hot, then put the scallops beneath the heat for six to eight minutes, until blistered and sizzling. Present right away, topped with optional samphire, agretti, a piece of gherkin and/or a splash of the gherkin brine or some lemon juice.