Never Waste Seafood Eggs: Convert Them Into a Luxury Spread – Guide

Apart from the stunning beaches and dramatic shoreline, this island boasts a remarkable culinary culture, firmly rooted in its land and ocean. From internationally renowned local baby potatoes to scallops more succulent and softer than those tasted elsewhere, the island's bounty is second to none. The thing that inspires many most, though, is the way local farmers and producers are adopting sustainable farming, and thereby reimagining their culinary destiny with innovation and care.

Recently, I was fortunate to host a discussion at an inspiring gathering, and prepare a welcoming dinner for the speakers, alongside a motivating organizer. Naturally, the shellfish had to be on my spread, since they represent the island at its best: delicate, juicy and bursting of the ocean.

Scallops appear as the ultimate embodiment of Jersey's culinary evolution: sweet, full and restorative by nature, filtering and refreshing the sea while contributing to create shoreline habitats. Both cultivated and, importantly, diver-caught, they are among the most sustainable proteins to eat. However even, those grew up on the island, don't eat the roes – a common affliction, I fear. All the more reason to celebrate those coral-pink morsels, which are much too delicious to throw out. Blended into a spread, they become pure indulgence: melt over the shellfish, mix into rice dishes or simply spread on warm bread.

They can be a bit pricey, however, so I've devised this method to transform just one shellfish into an impressive starter (or three into a satisfying entree) and, by whipping the eggs into smoked paprika butter and roasting the scallops in their shells with small tomatoes and crushed garlic, potential waste turns into a luxury.

This ethos of transformation is at the heart of the movement, which has launched an award providing funding to food pioneers with backing, mentorship and entry to a marketplace. Evaluated by some of respected culinary experts, the award will be presented during an upcoming conference. It's focused on supporting ideas that will help the agricultural networks flourish, from soil to sea, and I can't think of a more exciting location for that conversation to begin than Jersey.

Scallops Roasted in Roe Butter with Cherry Tomatoes and Crushed Garlic

Yields 6 as a appetizer or 2 as a main course

6 with eggs scallops in the shell
Eighteen small tomatoes, cut in half
6 garlic cloves, crushed
Three fresh red chillies (eg jalapeño), split lengthways, or one dash chilli flakes, or to taste (optional)
50 grams butter
1 tsp smoked or sweet paprika
Salt and black pepper, to liking
Lemon wedges, to accompany
Some samphire, agretti or six tiny gherkin slices, to garnish (optional)

Prepare the shellfish, detaching the eggs from each and leaving the rest of the scallop attached to the half-shell (ask the fishmonger to handle this for you, if necessary). Place 6 halved tomatoes in every shell with a clove's worth of smashed garlic and one half a red chilli, if using.

Put the eggs in a container of a hand blender (many prefer it's the best method for blending small amounts), include the spread and paprika, and blend until creamy. Distribute the mixture between the half-shells, ensuring every shellfish is well covered in the butter.

Heat the grill until it's very hot, then place the scallops beneath the heat for 6-8 minutes, until blistered and sizzling. Serve right away, topped with if desired sea vegetables, agretti, a slice of pickle and/or a splash of the pickle juice or a bit of lemon juice.