Don't Throw Away Scallop Roe: Transform Them Into a Premium Spread – Recipe

Beyond its breathtaking shores and dramatic coastline, Jersey has a exceptional food culture, deeply grounded in its soil and sea. From world-famous Jersey Royal baby potatoes to shellfish sweeter and more tender than any found anywhere else, Jersey's bounty is unmatched. What excites many most, however, is how island farmers and growers are adopting sustainable farming, while thereby reimagining their food future with creativity and care.

Recently, I had the privilege to lead a discussion at an inspiring event, and prepare a welcoming meal for the participants, alongside an motivating founder. Of course, scallops had to be on the menu, since they represent the island at their finest: delicate, juicy and singing of the ocean.

These mollusks appear as the perfect symbol of Jersey's food future: succulent, full and regenerative by nature, purifying and cleaning the water while contributing to create shoreline habitats. Whether cultivated and, importantly, hand-harvested, they're one of the eco-friendliest seafood options to eat. Yet even, those were raised on the island, do not eat the roes – a common habit, I fear. All the more justification to celebrate these rosy morsels, which are much too delicious to discard. Whipped into a spread, they become pure luxury: melt over scallops, mix into risotto or just slather on warm slices.

Scallops may be a little pricey, however, so I have devised the following method to transform a single shellfish into an impressive starter (or three into a satisfying entree) and, by blending the eggs into smoked spice butter and baking the scallops in the half-shells with cherry tomatoes and crushed garlic, unused parts turns into a delicacy.

That same ethos of transformation is at the heart of the movement, which introduced an award offering support to food pioneers with backing, mentorship and access to a retail platform. Evaluated by some of esteemed food heroes, the award is to be presented during an forthcoming event. This is focused on supporting concepts that can assist the food systems thrive, across the board, and I can't think of a more exciting location for that conversation to start than Jersey.

Scallops Baked in Roe Butter with Cherry Tomatoes and Crushed Garlic

Serves 6 as a starter or two as a main course

Six with eggs shellfish in the half-shell
18 small tomatoes, cut in half
6 cloves of garlic, crushed
3 whole chili peppers (eg jalapeno), halved lengthwise, or one dash chilli flakes, or to preference (optional)
50 grams butter
1 tsp paprika
Sea salt and black pepper, to taste
Lemon wedges, to serve
Some sea asparagus, saltwort or six small gherkin slices, to decorate (optional)

Prepare the scallops, removing the eggs from every and leaving the remaining part of the shellfish fixed to the shell (ask your seafood supplier to do this for you, if necessary). Put six cherry tomato halves in each half-shell with the equivalent of smashed garlic cloves and one half a chili pepper, if using.

Put the eggs in the jug of a hand blender (many prefer it's the most effective method for blending small amounts), include the butter and spice, and blitz smooth. Divide the butter among the half-shells, ensuring every scallop is thoroughly coated in the spread.

Heat the broiler until it is very hot, then place the shellfish beneath the flame for 6-8 minutes, until blistered and sizzling. Present right away, garnished with optional samphire, herbs, a slice of pickle and/or a drizzle of the pickle juice or some lemon juice.