Don't Waste Seafood Eggs: Convert Them To a Luxury Butter – Recipe

Outside the breathtaking beaches and dramatic shoreline, this island boasts a exceptional food tradition, firmly grounded in its land and sea. From internationally renowned Jersey Royal new potatoes to scallops sweeter and softer than any tasted elsewhere, the island's harvest is second to none. What excites me most, though, is how local producers and producers are adopting sustainable farming, while in doing so reimagining their culinary destiny with innovation and care.

A few weeks ago, I had the privilege to lead a discussion at a event, and cook a welcome meal for the participants, alongside a inspiring founder. Of course, scallops had to be on the spread, since they're the island at its finest: subtle, plump and singing of the sea.

These mollusks appear as the ultimate symbol of Jersey's food future: sweet, plump and regenerative by nature, purifying and refreshing the sea while contributing to create coastal habitats. Both cultivated and, crucially, hand-harvested, they are among the most sustainable seafood options to eat. Yet many, those grew up on Jersey, don't eat their eggs – an often-seen habit, unfortunately. All the more justification to champion those coral-pink morsels, which are much too tasty to discard. Blended into butter, they become pure luxury: drizzle over the shellfish, mix into rice dishes or just slather on warm bread.

Scallops may be a little pricey, however, so I have created the following recipe to turn just one scallop into a stunning starter (or a few into a satiating entree) and, by whipping the eggs into smoked spice butter and roasting them in the half-shells with small tomatoes and garlic, potential waste becomes a delicacy.

This ethos of transformation is at the heart of this approach, that has launched a prize providing support to food pioneers with backing, mentorship and access to a retail platform. Evaluated by a panel of esteemed culinary heroes, the award will be presented at an upcoming event. This is focused on backing concepts that will help our food systems thrive, from soil to sea, and there's no better an inspiring place for that conversation to begin than here.

Shellfish Roasted in Egg Spread with Cherry Tomatoes and Garlic

Serves six as a starter or 2 as a main

6 with eggs scallops in the shell
Eighteen small tomatoes, halved
Six cloves of garlic, crushed
Three whole red chillies (eg jalapeno), halved lengthways, or one pinch red pepper flakes, or to preference (if desired)
50g unsalted butter
One teaspoon paprika
Sea salt and pepper, to liking
Lemon slices, to serve
Some samphire, agretti or 6 small gherkin slices, to decorate (optional)

Clean the shellfish, removing the roe from each and leaving the remaining part of the scallop fixed to the shell (ask the fishmonger to do this for you, if necessary). Put 6 halved tomatoes in each shell with the equivalent of smashed garlic and half a chili pepper, if added.

Transfer the scallop roes in the jug of an immersion blender (I find this is the most effective tool for mixing small amounts), add the butter and spice, and blend smooth. Distribute the mixture between the half-shells, ensuring every shellfish is thoroughly covered in the spread.

Preheat the grill until it's very hot, then place the shellfish under the heat for six to eight minutes, until blistered and bubbling. Serve right away, garnished with optional sea vegetables, herbs, a slice of pickle and/or a splash of the gherkin brine or a bit of lemon.