Don't Throw Away Scallop Eggs: Transform Them To a Premium Spread – Method

Apart from its impressive beaches and rugged coastline, this island has a exceptional culinary culture, deeply grounded in both land and ocean. From world-famous Jersey Royal new potatoes to shellfish more succulent and softer than any tasted anywhere else, the island's bounty is unmatched. The thing that thrills many most, however, is how island producers and growers are adopting regenerative farming, and in doing so reinventing their culinary destiny with innovation and dedication.

Last month, I had the privilege to lead a talk at a gathering, and cook a welcome meal for all speakers, alongside a motivating founder. Of course, the shellfish were a must on the menu, since they're Jersey at their finest: delicate, juicy and singing of the sea.

Scallops seem to me the perfect symbol of the island's food future: succulent, full and regenerative by nature, purifying and cleaning the sea while helping to build coastal ecosystems. Both cultivated and, crucially, hand-harvested, they are one of the most sustainable proteins to eat. Yet many, those were raised on the island, do not eat the roes – a common habit, I fear. All the more reason to celebrate those coral-pink morsels, which are much too delicious to discard. Blended into butter, they become pure luxury: melt over scallops, stir into rice dishes or simply slather on warm bread.

They may be a little expensive, though, so I've devised this recipe to transform just one shellfish into an impressive starter (or three into a satisfying main course) and, by blending the eggs into smoked paprika spread and roasting them in their shells with small tomatoes and garlic, potential waste becomes a luxury.

This ethos of reinvention is central to the movement, that has launched an award offering support to innovators with backing, guidance and access to a retail platform. Evaluated by some of respected culinary heroes, the award will be presented at an forthcoming event. This is about supporting concepts that will help the food systems thrive, across the board, and there's no better a more exciting place for that conversation to start than here.

Shellfish Roasted in Roe Butter with Small Tomatoes and Crushed Garlic

Serves six as a appetizer or 2 as a main course

6 with eggs shellfish in the half-shell
18 cherry tomatoes, cut in half
6 cloves of garlic, crushed
Three fresh chili peppers (eg jalapeño), halved lengthwise, or one pinch chilli flakes, or to taste (if desired)
50g butter
1 tsp smoked or sweet paprika
Sea salt and black pepper, to taste
Lemon slices, to serve
A little sea asparagus, agretti or six tiny gherkin slices, to decorate (if using)

Clean the shellfish, detaching the eggs from each and leaving the rest of the shellfish attached to the shell (request your seafood supplier to handle this for you, if need be). Place 6 cherry tomato halves in each shell with the equivalent of smashed garlic and one half a chili pepper, if added.

Transfer the eggs in the jug of a hand blender (I find it's the most effective tool for mixing small amounts), include the butter and paprika, and blend smooth. Divide the butter among the half-shells, ensuring each scallop is thoroughly coated in the spread.

Heat the grill until it is scorching hot, then put the scallops beneath the flame for six to eight minutes, until blistered and bubbling. Serve immediately, garnished with if desired samphire, agretti, a slice of gherkin and/or a splash of the pickle juice or a bit of lemon.