Never Waste Seafood Eggs: Turn Them To a Premium Spread – Method

Apart from its impressive shores and wild coastline, Jersey has a extraordinary culinary culture, firmly rooted in both land and sea. From world-famous local new potatoes to scallops sweeter and more tender than those tasted anywhere else, the island's bounty is second to none. What thrills many above all, though, is how local farmers and producers are embracing sustainable farming, while thereby reinventing the island's food future with innovation and dedication.

Recently, I had the privilege to host a discussion at an inspiring gathering, and cook a welcoming meal for all speakers, together with a inspiring founder. Naturally, scallops were a must on the spread, since they're Jersey at its best: subtle, juicy and singing of the ocean.

These mollusks appear as the perfect embodiment of Jersey's food future: sweet, full and restorative by design, purifying and cleaning the water while helping to create shoreline habitats. Both cultivated and, importantly, hand-harvested, they're one of the most sustainable seafood options we can eat. However many, those grew up on Jersey, do not eat the roes – an often-seen habit, I fear. Even more reason to celebrate those rosy morsels, that are far too delicious to discard. Whipped into a spread, they become pure luxury: melt over scallops, mix into rice dishes or simply spread on toasted bread.

Scallops can be a bit expensive, though, so I've devised the following recipe to transform a single scallop into an impressive starter (or three into a satisfying main course) and, by blending their roe into smoky spice spread and baking them in the half-shells with cherry tomatoes and crushed garlic, unused parts turns into a delicacy.

That same spirit of transformation is at the heart of this approach, which has launched an award providing funding to innovators with brand support, guidance and access to a marketplace. Judged by a panel of esteemed food experts, the prize will be presented at an upcoming event. It's focused on supporting ideas that can assist the food systems flourish, from soil to sea, and I can't think of a more exciting location for that conversation to start than Jersey.

Shellfish Baked in Egg Spread with Small Tomatoes and Garlic

Serves six as a appetizer or two as a main

Six roe-on scallops in the shell
18 cherry tomatoes, cut in half
Six garlic cloves, smashed
Three fresh chili peppers (such as jalapeno), split lengthways, or one pinch chilli flakes, or to taste (if desired)
50g butter
One teaspoon paprika
Sea salt and black pepper, to taste
Lemon slices, to accompany
A little sea asparagus, agretti or 6 tiny gherkin slices, to decorate (optional)

Clean the shellfish, removing the eggs from each and keeping the rest of the scallop fixed to the shell (ask the fishmonger to do this for you, if need be). Place 6 cherry tomato halves in each 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 (I find it's the best tool for blending tiny quantities), add the butter and spice, and blend smooth. Divide the mixture between the shells, ensuring each shellfish is well covered in the butter.

Preheat the broiler until it is scorching hot, then place the scallops beneath the flame for six to eight minutes, until charred and sizzling. Present immediately, topped with optional samphire, herbs, a piece of pickle and/or a splash of the gherkin brine or some lemon.