Don't Waste Seafood Eggs: Convert Them Into a Premium Spread – Method

Apart from its stunning beaches and rugged coastline, this island boasts a extraordinary culinary culture, firmly rooted in its land and ocean. Starting with world-famous local new potatoes to scallops sweeter and softer than any found anywhere else, the island's bounty is second to none. What inspires me above all, though, is the way island producers and growers are embracing regenerative agriculture, and thereby reinventing the island's culinary destiny with innovation and dedication.

Last month, I was fortunate to host a talk at an inspiring event, and cook a welcoming meal for all participants, alongside a inspiring organizer. Naturally, scallops had to be on the menu, since they're Jersey at its best: subtle, plump and bursting of the ocean.

Scallops seem to me the ultimate symbol of Jersey's culinary evolution: sweet, plump and regenerative by nature, purifying and refreshing the water while helping to create shoreline habitats. Whether farmed and, crucially, hand-harvested, they're among the most sustainable proteins to eat. Yet many, who grew up on the island, don't eat the roes – an often-seen affliction, unfortunately. Even more justification to celebrate those coral-pink tidbits, that are far too delicious to throw out. Whipped into a spread, they become pure luxury: melt over the shellfish, stir into risotto or simply spread on toasted slices.

Scallops can be a little expensive, though, so I have created this method to transform a single shellfish into a stunning starter (or three into a satiating entree) and, by blending the eggs into smoky spice spread and baking the scallops in their shells with cherry tomatoes and crushed garlic, unused parts turns into a luxury.

That same spirit of transformation is central to the movement, which has launched a prize offering support to innovators with backing, guidance and entry to a marketplace. Judged by some of respected culinary experts, the prize will be presented at an upcoming conference. It's about backing ideas that will help our food systems thrive, from soil to sea, and there's no better a more exciting location for that conversation to start than here.

Scallops Baked in Egg Spread with Cherry Tomatoes and Crushed Garlic

Serves 6 as a starter or two as a main

6 with eggs shellfish in the half-shell
Eighteen cherry tomatoes, halved
6 garlic cloves, smashed
Three whole chili peppers (eg jalapeno), halved lengthways, or one dash red pepper flakes, or to taste (optional)
50g unsalted butter
One teaspoon smoked or sweet paprika
Sea salt and black pepper, to liking
Lemon slices, to accompany
Some sea asparagus, agretti or 6 tiny pickle slices, to decorate (if using)

Prepare the shellfish, detaching the roe from every and leaving the remaining part of the shellfish fixed to the shell (ask the fishmonger to handle this for you, if need be). Place six cherry tomato halves in each shell with a clove's worth of crushed garlic and half a chili pepper, if using.

Transfer the eggs in the jug of an immersion blender (I find this is the best method for mixing small amounts), add the spread and paprika, and blend until creamy. Distribute the mixture between the half-shells, ensuring each scallop is thoroughly covered in the spread.

Heat the grill until it's scorching hot, then put the scallops under the flame for 6-8 minutes, until charred and sizzling. Present immediately, garnished with optional samphire, herbs, a slice of gherkin and/or a drizzle of the gherkin brine or some lemon.