Never Waste Seafood Eggs: Convert It To a Premium Butter – Recipe

Outside its breathtaking shores and dramatic shoreline, Jersey has a extraordinary food tradition, firmly grounded in both soil and ocean. Starting with world-famous Jersey Royal baby potatoes to shellfish more succulent and softer than those tasted anywhere else, the island's harvest is unsurpassed. What thrills many most, though, is how island farmers and growers are adopting sustainable agriculture, while thereby reinventing their culinary destiny with innovation and dedication.

A few weeks ago, I had the privilege to host a talk at a gathering, and prepare a welcome meal for all participants, together with an motivating organizer. Of course, the shellfish were a must on the spread, because they're Jersey at its finest: subtle, plump and singing of the sea.

Scallops seem to me the perfect symbol of the island's culinary evolution: succulent, plump and restorative by nature, purifying and cleaning the sea while contributing to build shoreline ecosystems. Both farmed and, crucially, hand-harvested, they are among the eco-friendliest proteins we can eat. Yet even, who grew up on the island, do not eat their eggs – a common affliction, unfortunately. All the more justification to celebrate these rosy morsels, which are much too delicious to discard. Whipped into a spread, they become sheer indulgence: drizzle over the shellfish, mix into risotto or just slather on toasted bread.

They may be a bit expensive, however, so I have devised this recipe to transform a single scallop into an impressive appetizer (or a few into a satiating entree) and, by blending their roe into smoky spice spread and roasting them in their shells with small tomatoes and crushed garlic, potential waste turns into a delicacy.

This spirit of reinvention is at the heart of this approach, which introduced a prize providing funding to innovators with backing, guidance and access to a retail platform. Judged by some of esteemed food experts, the award is to be awarded during an forthcoming conference. This is focused on backing ideas that will help our agricultural networks thrive, from soil to sea, and I can't think of a more exciting location for this dialogue to begin than Jersey.

Shellfish Baked in Roe Butter with Cherry Tomatoes and Garlic

Serves 6 as a starter or two as a main course

6 with eggs shellfish in the half-shell
18 cherry tomatoes, halved
6 garlic cloves, smashed
3 fresh red chillies (eg jalapeño), halved lengthways, or one pinch chilli flakes, or to preference (if desired)
50 grams butter
One teaspoon paprika
Sea salt and black pepper, to taste
Lemon slices, to accompany
A little samphire, agretti or six tiny pickle slices, to decorate (optional)

Clean the shellfish, removing the roe from every and leaving the remaining part of the shellfish attached to the half-shell (ask the fishmonger to do this for you, if need be). Place six cherry tomato halves in every half-shell with a clove's worth of crushed garlic and one half a red chilli, if using.

Put the eggs in the jug of a hand blender (many prefer this is the best method for mixing small amounts), include the spread and spice, and blend smooth. Divide the butter between the half-shells, ensuring each shellfish is thoroughly covered in the spread.

Heat the broiler until it's scorching hot, then place the shellfish beneath the heat for six to eight minutes, until charred and bubbling. Serve immediately, topped with optional samphire, agretti, a slice of pickle and/or a drizzle of the pickle juice or some lemon.