Don't Discard Scallop Eggs: Transform Them Into a Luxury Butter – Guide

Beyond the impressive beaches and dramatic coastline, Jersey features a extraordinary culinary culture, firmly rooted in both soil and ocean. From internationally renowned local baby potatoes to scallops sweeter and softer than those found elsewhere, Jersey's harvest is second to none. The thing that inspires many above all, though, is how local farmers and growers are embracing sustainable farming, while thereby reimagining their culinary destiny with creativity and dedication.

Recently, I was fortunate to lead a discussion at an inspiring gathering, and cook a welcoming meal for all speakers, alongside a motivating organizer. Naturally, the shellfish were a must on my spread, because they represent the island at its finest: subtle, plump and bursting of the sea.

Scallops appear as the perfect embodiment of the island's food future: succulent, plump and regenerative by nature, purifying and cleaning the water while contributing to build coastal habitats. Whether cultivated and, importantly, hand-harvested, they are one of the eco-friendliest seafood options we can eat. However even, who were raised on Jersey, don't eat their eggs – a common habit, I fear. Even more reason to celebrate these rosy tidbits, that are much too delicious to discard. Blended into butter, they become pure luxury: melt over the shellfish, mix into risotto or just slather on warm bread.

They can be a bit expensive, though, so I've devised this recipe to transform a single scallop into a stunning starter (or three into a satiating entree) and, by whipping their roe into smoky paprika spread and roasting the scallops in the half-shells with cherry tomatoes and garlic, potential waste turns into a luxury.

This ethos of transformation is at the heart of the movement, which has launched an award offering support to food pioneers with backing, guidance and access to a marketplace. Evaluated by some of respected culinary heroes, the prize will be awarded at an forthcoming conference. It's focused on supporting ideas that will help our food systems thrive, from soil to sea, and there's no better an inspiring location for this dialogue to begin than here.

Scallops Baked in Egg Spread with Small Tomatoes and Crushed Garlic

Yields 6 as a starter or 2 as a main course

Six roe-on shellfish in the shell
Eighteen small tomatoes, cut in half
Six garlic cloves, crushed
3 whole red chillies (such as jalapeño), split lengthwise, or one pinch chilli flakes, or to preference (optional)
50 grams butter
1 tsp paprika
Salt and pepper, to taste
Lemon wedges, to accompany
A little samphire, saltwort or 6 small pickle slices, to garnish (optional)

Clean the scallops, removing the eggs from every and keeping the remaining part of the scallop fixed to the half-shell (ask the fishmonger to handle this for you, if necessary). Place six halved tomatoes in every shell with a clove's worth of smashed garlic cloves and one half a red chilli, if using.

Put the eggs in a container of an immersion blender (many prefer it's the best tool for mixing small amounts), add the butter and paprika, and blitz smooth. Distribute the butter among the half-shells, making sure every scallop is thoroughly coated in the butter.

Preheat the broiler until it is very hot, then put the shellfish beneath the flame for 6-8 minutes, until blistered and bubbling. Present immediately, garnished with if desired samphire, agretti, a slice of gherkin and/or a drizzle of the gherkin brine or some lemon.