Don't Discard Scallop Roe: Convert It Into a Gourmet Spread – Guide
Beyond its impressive shores and wild shoreline, this island features a exceptional culinary tradition, firmly rooted in both land and ocean. From world-famous local baby potatoes to shellfish more succulent and softer than any found elsewhere, the island's bounty is second to none. The thing that thrills me most, though, is the way local producers and growers are embracing regenerative farming, and in doing so reinventing the island's food future with innovation and dedication.
Recently, I had the privilege to host a talk at a event, and cook a welcoming meal for all participants, alongside a motivating organizer. Naturally, the shellfish were a must on my menu, since they're the island at its finest: subtle, juicy and singing of the ocean.
These mollusks appear as the ultimate embodiment of the island's food future: sweet, plump and restorative by nature, filtering and refreshing the sea while helping to build coastal habitats. Both farmed and, crucially, hand-harvested, they're one of the most sustainable proteins we can eat. Yet even, who grew up on the island, do not eat their eggs – an often-seen affliction, I fear. Even more justification to champion these rosy morsels, which are far too tasty to discard. Whipped into a spread, they turn into pure luxury: melt over scallops, stir into risotto or simply spread on warm bread.
Scallops can be a bit expensive, however, so I've devised the following method to transform just one scallop into an impressive appetizer (or three into a satisfying entree) and, by blending their roe into smoky paprika spread and roasting the scallops in their shells with small tomatoes and crushed garlic, potential waste becomes a delicacy.
This spirit of transformation is at the heart of the movement, that introduced a prize providing support to food pioneers with backing, mentorship and entry to a retail platform. Judged by some of respected culinary heroes, the prize will be presented during an forthcoming conference. This is about supporting concepts that will help the agricultural networks thrive, across the board, and I can't think of an inspiring location for that conversation to begin than Jersey.
Shellfish Roasted in Egg Spread with Small Tomatoes and Crushed Garlic
Serves 6 as a appetizer or 2 as a main
6 with eggs shellfish in the half-shell
18 cherry tomatoes, cut in half
Six cloves of garlic, smashed
Three fresh chili peppers (such as jalapeno), split lengthways, or one pinch red pepper flakes, or to taste (if desired)
50 grams unsalted butter
1 tsp smoked or sweet paprika
Sea salt and black pepper, to taste
Lemon slices, to accompany
Some samphire, saltwort or six tiny gherkin slices, to garnish (optional)
Clean the shellfish, removing the roe from every and keeping the remaining part of the scallop fixed to the half-shell (ask the fishmonger to do this for you, if necessary). Put six halved tomatoes in every shell with the equivalent of crushed garlic and half a chili pepper, if added.
Transfer the scallop roes in the jug of an immersion blender (I find this is the best method for mixing small amounts), add the butter and spice, and blitz until creamy. Divide the mixture between the half-shells, making sure every shellfish is well covered in the spread.
Heat the broiler until it is scorching hot, then put the shellfish beneath the heat for 6-8 minutes, until charred and bubbling. Present immediately, garnished with if desired sea vegetables, agretti, a piece of gherkin and/or a splash of the gherkin brine or some lemon.
