Never Throw Away Seafood Eggs: Turn Them Into a Luxury Spread – Guide
Beyond the breathtaking beaches and rugged coastline, Jersey has a extraordinary culinary culture, firmly grounded in its land and ocean. Starting with world-famous Jersey Royal new potatoes to shellfish more succulent and softer than any tasted elsewhere, the island's harvest is second to none. What inspires many above all, however, is the way island farmers and producers are adopting sustainable agriculture, while thereby reinventing their food future with innovation and care.
A few weeks ago, I had the privilege to host a talk at an inspiring gathering, and prepare a welcoming meal for all speakers, together with an motivating organizer. Of course, the shellfish were a must on my menu, because they represent the island at its best: subtle, plump and singing of the ocean.
Scallops appear as the perfect symbol of Jersey's food future: sweet, full and regenerative by nature, purifying and cleaning the sea while helping to create shoreline ecosystems. Both farmed and, importantly, hand-harvested, they're among the eco-friendliest proteins we can eat. However many, those were raised on Jersey, do not eat the roes – an often-seen habit, unfortunately. Even more justification to celebrate those coral-pink morsels, that are much too delicious to discard. Whipped into a spread, they become sheer indulgence: drizzle over scallops, mix into risotto or just spread on warm bread.
Scallops may be a little expensive, though, so I have created the following method to turn a single shellfish into a stunning starter (or a few into a satiating main course) and, by blending the eggs into smoked spice butter and roasting the scallops in the half-shells with small tomatoes and garlic, potential waste becomes a luxury.
That same ethos of reinvention is central to this approach, which has launched a prize offering funding to innovators with backing, guidance and entry to a marketplace. Evaluated by a panel of esteemed food experts, the prize will be awarded during an forthcoming event. This is about backing concepts that can assist our food systems flourish, across the board, and there's no better a more exciting location for that conversation to begin than Jersey.
Scallops Baked in Roe Butter with Cherry Tomatoes and Garlic
Serves 6 as a appetizer or 2 as a main course
Six with eggs scallops in the half-shell
18 cherry tomatoes, cut in half
Six cloves of garlic, crushed
3 fresh red chillies (such as jalapeño), halved lengthways, or one dash red pepper flakes, or to preference (if desired)
50 grams unsalted butter
1 tsp paprika
Salt and black pepper, to liking
Lemon wedges, to serve
Some sea asparagus, saltwort or 6 tiny pickle slices, to garnish (if using)
Prepare the scallops, removing the roe from every and keeping the remaining part of the shellfish attached to the half-shell (request your seafood supplier to handle this for you, if need be). Put six halved tomatoes in every shell with a clove's worth of crushed garlic cloves and half a chili pepper, if added.
Transfer the scallop roes in a container of a hand blender (I find it's the best method for blending small amounts), include the spread and spice, and blitz until creamy. Distribute the mixture between the shells, ensuring every shellfish is well coated in the spread.
Preheat the grill until it's scorching hot, then place the shellfish under the flame for 6-8 minutes, until charred and bubbling. Present immediately, topped with optional sea vegetables, herbs, a slice of pickle and/or a drizzle of the pickle juice or some lemon.