Never Throw Away Seafood Eggs: Transform It Into a Gourmet Spread – Guide

Beyond the stunning shores and dramatic shoreline, Jersey features a extraordinary food tradition, firmly rooted in both soil and ocean. From internationally renowned Jersey Royal baby potatoes to shellfish more succulent and more tender than any found elsewhere, the island's harvest is second to none. The thing that excites me most, though, is the way local farmers and producers are embracing sustainable farming, and thereby reimagining their food future with innovation and dedication.

A few weeks ago, I was fortunate to lead a discussion at an inspiring event, and prepare a welcoming meal for the participants, together with a motivating organizer. Of course, the shellfish had to be on my spread, since they're Jersey at its finest: subtle, juicy and singing of the ocean.

Scallops appear as the perfect symbol of the island's culinary evolution: succulent, full and restorative by design, filtering and refreshing the sea while helping to create shoreline habitats. Both farmed and, crucially, diver-caught, they are one of the eco-friendliest seafood options to eat. However even, those were raised on the island, don't eat their eggs – an often-seen habit, I fear. Even more justification to champion those rosy morsels, which are far too tasty to throw out. Blended into a spread, they become pure indulgence: melt over scallops, stir into rice dishes or simply slather on toasted bread.

They can be a bit pricey, though, so I have created the following recipe to transform just one shellfish into a stunning appetizer (or a few into a satiating entree) and, by blending their roe into smoky paprika spread and roasting the scallops in the half-shells with small tomatoes and garlic, potential waste turns into a delicacy.

That same ethos of transformation is at the heart of this approach, which has launched an award providing support to innovators with brand support, mentorship and entry to a marketplace. Judged by a panel of respected food heroes, the award is to be presented at an forthcoming event. It's focused on backing concepts that can assist our agricultural networks thrive, from soil to sea, and I can't think of an inspiring location for that conversation to start than here.

Scallops Baked in Roe Butter with Small Tomatoes and Garlic

Serves 6 as a starter or two as a main

Six roe-on scallops in the half-shell
18 small tomatoes, halved
6 cloves of garlic, crushed
3 fresh red chillies (eg jalapeño), split lengthwise, or 1 pinch red pepper flakes, or to preference (if desired)
50 grams unsalted butter
One teaspoon smoked or sweet paprika
Salt and pepper, to liking
Lemon wedges, to serve
Some samphire, saltwort or 6 small pickle slices, to decorate (if using)

Prepare the shellfish, removing the roe from every and leaving the rest of the shellfish fixed to the half-shell (ask your seafood supplier to handle this for you, if necessary). Place 6 halved tomatoes in every shell with the equivalent of crushed garlic cloves and one half a chili pepper, if using.

Transfer the eggs in the jug of an immersion blender (many prefer it's the best method for mixing small amounts), include the spread and spice, and blitz smooth. Divide the butter among the shells, making sure every scallop is well coated in the spread.

Heat the grill until it's very hot, then put the shellfish under the flame for 6-8 minutes, until blistered and bubbling. Serve immediately, topped with optional sea vegetables, herbs, a piece of pickle and/or a splash of the pickle juice or some lemon juice.