Never Throw Away Seafood Eggs: Convert Them To a Gourmet Spread – Guide

Outside its breathtaking shores and rugged coastline, this island features a extraordinary culinary tradition, firmly grounded in both land and ocean. Starting with world-famous Jersey Royal new potatoes to shellfish more succulent and more tender than those found anywhere else, Jersey's bounty is second to none. What excites me above all, though, is the way island farmers and producers are embracing regenerative agriculture, while thereby reinventing the island's culinary destiny with innovation and care.

A few weeks ago, I had the privilege to lead a talk at an inspiring gathering, and cook a welcome dinner for the speakers, alongside an motivating organizer. Of course, scallops had to be on the spread, because they represent the island at their best: delicate, plump and bursting of the ocean.

Scallops seem to me the ultimate symbol of Jersey's food future: succulent, full and restorative by nature, purifying and refreshing the water while contributing to build shoreline habitats. Both cultivated and, crucially, hand-harvested, they are among the eco-friendliest proteins we can eat. However many, those were raised on Jersey, do not eat the roes – an often-seen habit, unfortunately. Even more justification to celebrate those rosy tidbits, which are much too delicious to discard. Whipped into butter, they turn into sheer indulgence: drizzle over scallops, stir into rice dishes or just spread on warm bread.

They can be a bit expensive, though, so I have created the following method to transform a single shellfish into an impressive starter (or three into a satiating main course) and, by whipping their roe into smoky paprika butter and roasting them in their shells with small tomatoes and garlic, unused parts turns into a luxury.

That same ethos of transformation is at the heart of this approach, which has launched an award offering funding to food pioneers with backing, guidance and access to a marketplace. Judged by a panel of esteemed culinary heroes, the prize will be presented at an forthcoming conference. This is about backing ideas that can assist the food systems flourish, across the board, and I can't think of a more exciting location for this dialogue to start than here.

Shellfish Roasted in Roe Butter with Small Tomatoes and Garlic

Yields six as a appetizer or 2 as a main course

6 with eggs shellfish in the shell
18 small tomatoes, cut in half
Six cloves of garlic, crushed
3 fresh red chillies (eg jalapeno), halved lengthwise, or 1 dash red pepper flakes, or to preference (optional)
50 grams butter
One teaspoon smoked or sweet paprika
Salt and pepper, to liking
Lemon slices, to serve
Some samphire, agretti or six tiny pickle slices, to decorate (if using)

Clean the shellfish, detaching the eggs from each and leaving the remaining part of the scallop attached to the half-shell (ask the fishmonger to handle this for you, if need be). Place 6 halved tomatoes in every half-shell with the equivalent of smashed garlic cloves and one half a chili pepper, if using.

Transfer the eggs in the jug of a hand blender (I find this is the best tool for blending tiny quantities), include the butter and spice, and blend smooth. Divide the butter among the half-shells, ensuring each shellfish is thoroughly covered in the spread.

Preheat the broiler until it's scorching hot, then place the shellfish beneath the flame for 6-8 minutes, until blistered and sizzling. Serve right away, topped with if desired sea vegetables, agretti, a piece of gherkin and/or a splash of the pickle juice or a bit of lemon.