Never Discard Seafood Roe: Turn Them Into a Gourmet Butter – Method

Beyond its breathtaking beaches and rugged shoreline, Jersey boasts a exceptional food culture, deeply rooted in its soil and sea. Starting with internationally renowned Jersey Royal new potatoes to scallops more succulent and more tender than those tasted anywhere else, Jersey's harvest is second to none. The thing that excites me most, however, is the way local producers and producers are adopting regenerative agriculture, while thereby reinventing their food future with innovation and dedication.

Recently, I was fortunate to host a talk at a event, and prepare a welcome meal for the participants, together with an motivating organizer. Of course, the shellfish were a must on my menu, because they're Jersey at its best: delicate, plump and singing of the ocean.

These mollusks appear as the perfect embodiment of the island's culinary evolution: succulent, plump and restorative by design, purifying and refreshing the sea while helping to build shoreline ecosystems. Both farmed and, crucially, diver-caught, they're one of the eco-friendliest seafood options we can eat. However even, who were raised on the island, don't eat their eggs – an often-seen habit, I fear. Even more justification to celebrate those coral-pink morsels, which are far too delicious to discard. Whipped into butter, they become sheer luxury: melt over scallops, mix into risotto or simply slather on toasted slices.

Scallops can be a bit pricey, though, so I have created this recipe to turn a single shellfish into a stunning starter (or three into a satisfying entree) and, by blending their roe into smoked paprika spread and baking them in the half-shells with cherry tomatoes and crushed garlic, potential waste turns into a delicacy.

This ethos of reinvention is central to this approach, that has launched an award offering support to innovators with backing, mentorship and access to a marketplace. Judged by a panel of respected food experts, the award is to be awarded during an upcoming event. This is focused on supporting concepts that can assist our agricultural networks thrive, across the board, and I can't think of an inspiring place for this dialogue to begin than Jersey.

Shellfish Baked in Roe Butter with Small Tomatoes and Crushed Garlic

Serves 6 as a appetizer or two as a main

Six with eggs shellfish in the shell
18 cherry tomatoes, halved
6 garlic cloves, crushed
Three fresh red chillies (such as jalapeño), split lengthways, or one dash red pepper flakes, or to preference (if desired)
50 grams butter
1 tsp smoked or sweet paprika
Sea salt and black pepper, to liking
Lemon wedges, to serve
A little sea asparagus, agretti or six tiny pickle slices, to decorate (optional)

Prepare the shellfish, removing the eggs from every and keeping the remaining part of the shellfish attached to the half-shell (request the fishmonger to handle this for you, if necessary). Place 6 cherry tomato halves in each shell with a clove's worth of smashed garlic cloves and one half a chili pepper, if using.

Put the eggs in the jug of an immersion blender (I find it's the most effective method for mixing tiny quantities), include the spread and spice, and blend until creamy. Divide the mixture between the half-shells, making sure each shellfish is well coated in the butter.

Heat the broiler until it is very hot, then put the scallops beneath the heat for 6-8 minutes, until charred and sizzling. Present right away, topped with optional sea vegetables, herbs, a piece of gherkin and/or a splash of the pickle juice or some lemon juice.