Don't Waste Seafood Eggs: Convert Them Into a Gourmet Spread – Method

Beyond the stunning shores and dramatic shoreline, Jersey has a exceptional food culture, firmly rooted in both land and ocean. Starting with internationally renowned local baby potatoes to scallops more succulent and more tender than any tasted anywhere else, Jersey's harvest is unmatched. What inspires many above all, however, is how island producers and producers are embracing regenerative agriculture, while thereby reinventing the island's food future with creativity and dedication.

Last month, I was fortunate to host a discussion at a gathering, and cook a welcome dinner for the speakers, together with a inspiring founder. Of course, the shellfish had to be on the menu, because they're the island at their best: subtle, plump and singing of the ocean.

Scallops appear as the perfect embodiment of Jersey's food future: sweet, plump and regenerative by design, purifying and cleaning the sea while helping to create coastal habitats. Whether cultivated and, crucially, hand-harvested, they are among the most sustainable proteins to eat. However even, who grew up on the island, don't eat their eggs – a common affliction, unfortunately. Even more justification to celebrate those coral-pink morsels, that are far too delicious to discard. Whipped into a spread, they become pure indulgence: drizzle over scallops, stir into risotto or simply spread on toasted bread.

They may be a bit expensive, though, so I've created the following method to turn just one scallop into an impressive starter (or a few into a satisfying main course) and, by blending the eggs into smoked spice butter and roasting the scallops in their shells with small tomatoes and garlic, unused parts becomes a luxury.

That same spirit of transformation is central to the movement, which introduced an award providing funding to innovators with brand support, mentorship and access to a marketplace. Evaluated by a panel of respected culinary experts, the award will be awarded at an upcoming event. It's about backing concepts that can assist our food systems flourish, from soil to sea, and there's no better a more exciting place for this dialogue to start than here.

Scallops Baked in Roe Butter with Cherry Tomatoes and Crushed Garlic

Serves 6 as a appetizer or 2 as a main

6 with eggs scallops in the shell
Eighteen small tomatoes, cut in half
6 garlic cloves, crushed
Three fresh chili peppers (eg jalapeno), halved lengthways, or 1 dash chilli flakes, or to preference (optional)
50 grams unsalted butter
One teaspoon smoked or sweet paprika
Sea salt and pepper, to taste
Lemon slices, to accompany
Some sea asparagus, saltwort or six small pickle slices, to decorate (if using)

Prepare the scallops, removing the eggs from every and leaving the rest of the shellfish fixed to the shell (request the fishmonger to do this for you, if need be). Put six halved tomatoes in every shell with a clove's worth of smashed garlic cloves and one half a chili pepper, if added.

Transfer the scallop roes in a container of an immersion blender (many prefer it's the most effective method for mixing small amounts), include the spread and spice, and blend smooth. Distribute the butter between the shells, ensuring each shellfish is well covered in the butter.

Preheat the broiler until it is very hot, then put the scallops under the heat for 6-8 minutes, until charred and sizzling. Present immediately, garnished with if desired sea vegetables, agretti, a slice of pickle and/or a splash of the gherkin brine or some lemon juice.