Never Discard Seafood Roe: Transform Them To a Luxury Spread – Recipe

Outside the stunning beaches and rugged coastline, Jersey features a exceptional culinary culture, deeply rooted in both land and sea. Starting with world-famous local baby potatoes to scallops sweeter and more tender than any found anywhere else, Jersey's harvest is second to none. The thing that excites me above all, however, is how local farmers and growers are adopting sustainable farming, and in doing so reinventing the island's food future with innovation and care.

A few weeks ago, I had the privilege to lead a talk at an inspiring gathering, and cook a welcome meal for the participants, alongside an inspiring founder. Naturally, the shellfish had to be on the spread, because they represent the island at its best: subtle, plump and bursting of the sea.

Scallops appear as the perfect symbol of the island's culinary evolution: succulent, full and regenerative by nature, purifying and refreshing the water while contributing to create coastal habitats. Both farmed and, crucially, diver-caught, they are among the eco-friendliest seafood options we can eat. Yet even, those were raised on the island, do not eat the roes – a common affliction, unfortunately. All the more justification to celebrate these coral-pink tidbits, that are far too tasty to throw out. Whipped into butter, they turn into pure luxury: drizzle over scallops, stir into risotto or simply spread on toasted slices.

They may be a little expensive, however, so I have devised this method to turn a single scallop into an impressive starter (or three into a satisfying entree) and, by whipping the eggs into smoky spice spread and roasting the scallops in the half-shells with small tomatoes and crushed garlic, potential waste becomes a delicacy.

That same ethos of transformation is at the heart of this approach, which has launched an award offering funding to innovators with brand support, guidance and entry to a marketplace. Judged by a panel of respected food heroes, the award will be presented during an upcoming event. This is focused on supporting concepts that will help our agricultural networks thrive, across the board, and there's no better a more exciting place for that conversation to start than Jersey.

Shellfish Roasted in Egg Spread with Cherry Tomatoes and Garlic

Yields six as a appetizer or 2 as a main course

Six roe-on shellfish in the shell
18 small tomatoes, cut in half
Six cloves of garlic, crushed
3 fresh chili peppers (such as jalapeno), split lengthways, or 1 dash chilli flakes, or to preference (if desired)
50g unsalted butter
One teaspoon smoked or sweet paprika
Salt and black pepper, to taste
Lemon wedges, to accompany
Some sea asparagus, saltwort or six small gherkin slices, to decorate (optional)

Clean the scallops, removing the eggs from each and leaving the remaining part of the shellfish fixed to the half-shell (ask your seafood supplier to do this for you, if necessary). Place 6 halved tomatoes in each half-shell with a clove's worth of crushed garlic cloves and half a chili pepper, if using.

Transfer the scallop roes in the jug of a hand blender (many prefer it's the most effective method for blending small amounts), include the spread and spice, and blend until creamy. Distribute the mixture between the shells, making sure each scallop is thoroughly coated in the spread.

Heat the broiler until it's scorching hot, then place the scallops under the heat for 6-8 minutes, until charred and sizzling. Serve right away, topped with if desired sea vegetables, herbs, a piece of gherkin and/or a drizzle of the gherkin brine or a bit of lemon juice.