Never Throw Away Scallop Eggs: Convert It Into a Luxury Butter – Method

Apart from the breathtaking beaches and wild coastline, this island boasts a exceptional culinary tradition, deeply grounded in both land and ocean. Starting with world-famous local baby potatoes to scallops more succulent and softer than those tasted elsewhere, the island's bounty is unsurpassed. What inspires me most, though, is how island producers and growers are embracing regenerative agriculture, and in doing so reinventing the island's food future with innovation and care.

Last month, I had the privilege to host a discussion at an inspiring gathering, and prepare a welcome dinner for the speakers, alongside a motivating founder. Naturally, the shellfish had to be on the menu, since they're Jersey at its finest: subtle, plump and singing of the ocean.

These mollusks seem to me the ultimate embodiment of the island's food future: sweet, plump and restorative by nature, filtering and cleaning the water while helping to build shoreline ecosystems. Both cultivated and, crucially, hand-harvested, they're among the eco-friendliest proteins we can eat. Yet even, who grew up on the island, do not eat their eggs – an often-seen habit, I fear. Even more reason to champion those rosy tidbits, which are far too tasty to discard. Whipped into a spread, they turn into pure indulgence: drizzle over scallops, mix into risotto or simply spread on warm slices.

They can be a bit expensive, though, so I've created this recipe to turn just one shellfish into an impressive appetizer (or a few into a satisfying main course) and, by blending the eggs into smoked paprika butter and baking the scallops in the half-shells with cherry tomatoes and garlic, unused parts turns into a delicacy.

That same spirit of reinvention is central to the movement, that introduced a prize offering funding to food pioneers with backing, guidance and access to a marketplace. Evaluated by a panel of respected culinary experts, the award will be awarded at an forthcoming event. It's focused on supporting ideas that can assist our food systems thrive, from soil to sea, and there's no better an inspiring place for that conversation to start than Jersey.

Scallops Baked in Roe Butter with Cherry Tomatoes and Garlic

Yields 6 as a starter or 2 as a main

6 roe-on shellfish in the half-shell
Eighteen cherry tomatoes, halved
6 cloves of garlic, smashed
Three whole chili peppers (such as jalapeno), split lengthways, or 1 dash red pepper flakes, or to taste (if desired)
50g unsalted butter
One teaspoon smoked or sweet paprika
Sea salt and pepper, to liking
Lemon slices, to serve
A little sea asparagus, agretti or six tiny gherkin slices, to garnish (optional)

Prepare the shellfish, removing the roe from every and keeping the remaining part of the scallop attached to the half-shell (ask the fishmonger to handle this for you, if need be). Place six halved tomatoes in every shell with a clove's worth of smashed garlic cloves and half a red chilli, if added.

Transfer the scallop roes in the jug of a hand blender (I find this is the best method for mixing tiny quantities), include the spread and spice, and blitz smooth. Divide the butter between the half-shells, making sure every scallop is well coated in the butter.

Preheat the broiler until it's scorching hot, then place the scallops under the heat for 6-8 minutes, until blistered and sizzling. Present right away, garnished with if desired samphire, agretti, a slice of gherkin and/or a splash of the gherkin brine or a bit of lemon.