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

Beyond its impressive shores and wild shoreline, Jersey boasts a extraordinary food culture, firmly grounded in both soil and sea. From world-famous local new potatoes to scallops sweeter and more tender than those found elsewhere, Jersey's harvest is second to none. The thing that excites many above all, however, is the way local farmers and growers are embracing regenerative agriculture, and thereby reimagining the island's food future with creativity and dedication.

Recently, I had the privilege to lead a talk at an inspiring event, and prepare a welcoming meal for all participants, alongside an inspiring organizer. Naturally, scallops had to be on my spread, because they represent Jersey at their best: delicate, plump and bursting of the sea.

Scallops seem to me the perfect embodiment of Jersey's food future: succulent, full and restorative by nature, filtering and refreshing the water while contributing to create shoreline ecosystems. Whether cultivated and, importantly, hand-harvested, they're among the most sustainable proteins we can eat. However many, those were raised on Jersey, do not eat their eggs – an often-seen affliction, I fear. Even more reason to champion those rosy morsels, that are much too tasty to throw out. Whipped into a spread, they become pure luxury: melt over scallops, mix into risotto or simply spread on warm bread.

They may be a little expensive, however, so I've devised this recipe to turn just one shellfish into a stunning appetizer (or three into a satisfying entree) and, by whipping the eggs into smoky spice spread and roasting the scallops in their shells with small tomatoes and crushed garlic, potential waste becomes a luxury.

This ethos of transformation is at the heart of this approach, which introduced a prize offering support to food pioneers with backing, guidance and access to a marketplace. Judged by some of esteemed food experts, the prize will be presented at an forthcoming event. This is focused on supporting ideas that can assist our food systems flourish, across the board, and there's no better an inspiring place for that conversation to begin than here.

Scallops Baked in Egg Spread with Cherry Tomatoes and Garlic

Serves six as a appetizer or 2 as a main

Six roe-on scallops in the shell
18 cherry tomatoes, halved
6 garlic cloves, crushed
3 whole chili peppers (such as jalapeño), halved lengthways, or 1 pinch chilli flakes, or to preference (optional)
50 grams butter
One teaspoon smoked or sweet paprika
Sea salt and black pepper, to liking
Lemon wedges, to accompany
Some samphire, saltwort or six tiny gherkin slices, to garnish (optional)

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

Transfer the eggs in the jug of a hand blender (many prefer this is the best method for mixing small amounts), add the spread and spice, and blitz until creamy. Distribute the butter among the half-shells, ensuring every scallop is thoroughly coated in the spread.

Heat the grill until it is scorching hot, then put the shellfish beneath the heat for 6-8 minutes, until blistered and sizzling. Present right away, topped with optional samphire, agretti, a slice of gherkin and/or a splash of the pickle juice or a bit of lemon juice.