Don't Throw Away Scallop Roe: Convert It Into a Gourmet Butter – Recipe

Outside its impressive beaches and rugged coastline, Jersey boasts a exceptional culinary tradition, deeply grounded in both soil and ocean. From world-famous Jersey Royal new potatoes to shellfish more succulent and softer than those found anywhere else, Jersey's harvest is unsurpassed. What excites me above all, however, is the way local farmers and producers are embracing regenerative agriculture, while thereby reinventing the island's food future with innovation and dedication.

A few weeks ago, I had the privilege to host a discussion at an inspiring event, and cook a welcome meal for the participants, together with an inspiring organizer. Of course, scallops had to be on my menu, because they represent Jersey at their best: delicate, juicy and bursting of the ocean.

These mollusks appear as the ultimate symbol of Jersey's food future: succulent, plump and restorative by design, filtering and refreshing the water while contributing to create coastal ecosystems. Whether farmed and, importantly, diver-caught, they're one of the eco-friendliest seafood options we can eat. Yet even, those were raised on Jersey, do not eat the roes – an often-seen habit, I fear. Even more justification to champion those coral-pink tidbits, which are far too tasty to discard. Blended into a spread, they turn into sheer luxury: drizzle over scallops, stir into rice dishes or just slather on toasted slices.

They can be a bit pricey, however, so I've devised the following method to turn just one shellfish into an impressive starter (or a few into a satiating entree) and, by whipping their roe into smoky paprika butter and roasting the scallops in their shells with cherry tomatoes and garlic, potential waste turns into a luxury.

That same ethos of reinvention is at the heart of this approach, that has launched a prize providing funding to innovators with backing, mentorship and access to a retail platform. Evaluated by a panel of esteemed culinary experts, the award will be awarded during an upcoming conference. It's focused on backing concepts that can assist the agricultural networks thrive, across the board, and there's no better a more exciting place for this dialogue to begin than Jersey.

Shellfish Baked in Egg Spread with Cherry Tomatoes and Crushed Garlic

Serves six as a appetizer or 2 as a main

6 with eggs shellfish in the half-shell
Eighteen small tomatoes, cut in half
6 garlic cloves, smashed
Three whole red chillies (such as jalapeno), halved lengthways, or one dash red pepper flakes, or to preference (if desired)
50g butter
One teaspoon smoked or sweet paprika
Sea salt and pepper, to taste
Lemon wedges, to serve
Some sea asparagus, saltwort or 6 small gherkin slices, to garnish (optional)

Clean the shellfish, detaching the roe from each and leaving the remaining part of the scallop fixed to the shell (request the fishmonger to do this for you, if necessary). Place 6 cherry tomato halves in each half-shell with the equivalent of crushed garlic and half a red chilli, if added.

Transfer the scallop roes in a container of an immersion blender (many prefer it's the best tool for mixing tiny quantities), include the spread and spice, and blitz smooth. Distribute the mixture among the half-shells, making sure every shellfish is well covered in the spread.

Heat the broiler until it's scorching hot, then put the shellfish beneath the heat for six to eight minutes, until charred and bubbling. Serve immediately, topped with optional samphire, agretti, a slice of gherkin and/or a drizzle of the gherkin brine or some lemon.