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

Apart from its impressive shores and wild shoreline, Jersey features a remarkable culinary tradition, deeply rooted in its soil and sea. Starting with internationally renowned Jersey Royal new potatoes to scallops more succulent and more tender than those tasted elsewhere, the island's bounty is unmatched. What thrills me most, however, is the way island producers and producers are embracing regenerative farming, while thereby reimagining the island's food future with innovation and care.

A few weeks ago, I had the privilege to host a talk at a event, and prepare a welcome meal for all speakers, alongside a inspiring founder. Naturally, the shellfish had to be on the menu, because they represent the island at its finest: delicate, juicy and bursting of the sea.

Scallops seem to me the perfect embodiment of Jersey's food future: succulent, full and regenerative by nature, filtering and refreshing the water while helping to build coastal habitats. Both cultivated and, crucially, hand-harvested, they are among the eco-friendliest proteins to eat. However even, those grew up on the island, don't eat the roes – an often-seen habit, unfortunately. Even more reason to champion those coral-pink tidbits, that are much too tasty to discard. Blended into butter, they become sheer luxury: melt over the shellfish, mix into risotto or simply spread on warm slices.

They may be a little pricey, however, so I've created this method to turn just one scallop into an impressive starter (or a few into a satisfying entree) and, by whipping the eggs into smoked spice spread and roasting them in the half-shells with cherry tomatoes and crushed garlic, unused parts turns into a delicacy.

That same spirit of reinvention is central to the movement, that introduced a prize providing funding to food pioneers with brand support, mentorship and access to a retail platform. Evaluated by some of esteemed food heroes, the prize is to be awarded at an forthcoming conference. This is focused on backing concepts that will help the agricultural networks flourish, across the board, and I can't think of a more exciting location for that conversation to start than Jersey.

Shellfish Baked in Egg Spread with Cherry Tomatoes and Garlic

Yields 6 as a appetizer or two as a main

Six roe-on shellfish in the shell
18 small tomatoes, halved
6 garlic cloves, crushed
Three whole red chillies (eg jalapeno), split lengthways, or 1 pinch chilli flakes, or to preference (if desired)
50g butter
One teaspoon smoked or sweet paprika
Salt and pepper, to liking
Lemon wedges, to accompany
A little samphire, saltwort or 6 small pickle slices, to garnish (optional)

Prepare the shellfish, removing the eggs from each and leaving the remaining part of the shellfish fixed to the half-shell (ask the fishmonger to handle this for you, if need be). Place 6 cherry tomato halves in every shell with a clove's worth of smashed garlic and one half a chili pepper, if using.

Put the eggs in the jug of an immersion blender (many prefer this is the most effective tool for blending tiny quantities), add the butter and paprika, and blend until creamy. Divide the butter between the half-shells, ensuring every scallop is thoroughly covered in the butter.

Preheat the grill until it is scorching hot, then put the shellfish under the heat for 6-8 minutes, until blistered and bubbling. Serve right away, topped with optional sea vegetables, agretti, a piece of gherkin and/or a drizzle of the pickle juice or a bit of lemon.