Don't Discard Scallop Eggs: Transform It To a Gourmet Spread – Guide

Beyond its impressive shores and wild shoreline, this island has a exceptional culinary tradition, deeply rooted in both land and ocean. From internationally renowned local baby potatoes to shellfish more succulent and softer than any tasted elsewhere, the island's harvest is unmatched. What excites me above all, however, is the way island farmers and producers are adopting sustainable farming, while in doing so reimagining the island's culinary destiny with creativity and dedication.

Last month, I was fortunate to host a discussion at an inspiring event, and cook a welcome meal for the speakers, together with an motivating founder. Naturally, the shellfish were a must on my menu, because they represent Jersey at its best: delicate, plump and bursting of the ocean.

Scallops appear as the ultimate symbol of the island's food future: succulent, full and restorative by design, filtering and refreshing the water while contributing to build coastal ecosystems. Whether farmed and, importantly, hand-harvested, they are one of the eco-friendliest proteins to eat. Yet many, who grew up on the island, do not eat their eggs – a common affliction, unfortunately. All the more justification to celebrate those coral-pink morsels, that are far too delicious to discard. Blended into butter, they turn into pure indulgence: melt over the shellfish, stir into rice dishes or just spread on toasted slices.

They may be a little pricey, however, so I have devised this method to transform a single shellfish into a stunning appetizer (or a few into a satisfying entree) and, by whipping the eggs into smoky paprika butter and roasting the scallops in their shells with small tomatoes and garlic, unused parts turns into a delicacy.

That same spirit of transformation is at the heart of this approach, which introduced a prize providing funding to food pioneers with brand support, mentorship and access to a marketplace. Judged by some of esteemed culinary experts, the prize is to be presented at an upcoming event. This is about supporting concepts that can assist our agricultural networks thrive, across the board, and I can't think of a more exciting location for this dialogue to start than Jersey.

Shellfish Roasted in Egg Spread with Small Tomatoes and Crushed Garlic

Serves 6 as a starter or 2 as a main course

6 roe-on scallops in the half-shell
18 cherry tomatoes, halved
Six cloves of garlic, crushed
Three fresh red chillies (such as jalapeño), halved lengthways, or 1 dash chilli flakes, or to preference (optional)
50 grams butter
One teaspoon smoked or sweet paprika
Salt and pepper, to taste
Lemon wedges, to serve
Some sea asparagus, agretti or 6 tiny gherkin slices, to decorate (if using)

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

Put the eggs in the jug of an immersion blender (I find it's the most effective tool for blending tiny quantities), add the butter and paprika, and blend smooth. Divide the butter between the half-shells, making sure each shellfish is well coated in the butter.

Heat the grill until it is scorching hot, then put the shellfish under the flame for 6-8 minutes, until blistered and sizzling. Serve right away, garnished with optional sea vegetables, herbs, a slice of pickle and/or a drizzle of the pickle juice or some lemon juice.