Don’t Waste Scallop Roe: Turn It into Luxurious Butter – Recipe | Oysters

forBeyond Jersey’s gorgeous beaches and rugged coastline, the island has an extraordinary food culture, rooted in land and sea. From world-famous Jersey Royal New Potatoes to sweeter, more tender scallops than you’ve ever tasted anywhere, Jersey’s bounty is unparalleled. But what interests me most is the way local farmers and producers are embracing regenerative agriculture and, in doing so, reimagining the island’s food future with creativity and care. And at the heart of that movement Regen poola fantasy festival that brings together farmers, chefs and food lovers to explore what the world of food in Jersey could look like.

Last month, I was lucky enough to host a lecture at the event, and cook a welcome dinner for all the speakers, along with ReGen’s inspiring founder, India Hamilton. Of course, scallops had to be on my list, because they are like Jersey at its best: tender, plump and singing of the sea.

It seems to me that scallops are the ultimate symbol of Jersey’s food future: sweet, plump and inherently renewable, they filter and clean the sea while helping to build coastal habitats. Both are farm-raised and, more importantly, divers-caught, and are some of the most sustainable proteins we can eat. However, even Hamilton, who has grown up on the island since he was five, does not eat roe – a common affliction, I’m afraid. All the more reason to support these pink coral-colored morsels, which are too delicious to pass up. When whipped into butter, it’s downright luxurious: melted over scallops, stirred into risotto or simply spread on warm bread.

However, they can be a bit pricey, so I created this recipe to turn just one scallop into an impressive appetizer (or three into a satisfying main course), and by smothering their roe in smoked paprika butter and roasting them in their shells with cherry tomatoes and garlic, a potential waste becomes a luxury.

This same spirit of transformation is at the heart of the Regen Gathering, which, in partnership with… Jersey farmlaunched Regine Dietetics Awardis offering £20,000 to support food entrepreneurs through brand support, mentorship and collaborative market access. It has been judged by some of my food heroes, Abbey Rose (Farmerama)Josiah Meldrum (Hodmiddot) and Patrick Holden )Sustainable Food Fund), the prize will be awarded in Jersey Agriculture Conference In November. It’s about supporting ideas that will help our food systems thrive, from land to sea, and I can’t think of a more exciting place to start this conversation than in Jersey.

Grilled scallops in roe butter with cherry tomatoes and garlic

serves 6 as a starter or 2 as a main course

6 scallop roe in the half shell
18 cherry tomatoesTo half
6 garlic clovescrush
3 fresh red peppers (e.g., jalapeno), cut in half lengthwise, or 1 pinch of chili flakes, or to taste (optional)
50 grams unsalted butter
1 teaspoon smoked or sweet paprika
Sea salt and Black pepperaccording to taste
Lemon wedgesFor service
A little samphire or grits or 6 small cucumber slicesTo decorate (optional)

Clean the scallops, removing the roe from each and leaving the rest of the scallops attached to the half shell (ask your fishmonger to do this for you, if necessary). Place six cherry tomato halves in each peel along with a crushed garlic clove and half a red chili pepper, if using.

Place the scallop roe in the jug of an immersion blender (I find this is the best tool for blending small quantities), add the butter and paprika, and mix well. Divide the butter between the shell halves, making sure each scallop is well coated with the butter.

Heat the grill until it is very hot, then place the scallops under the heat for six to eight minutes, until they are blistered and bubbling. Serve immediately, garnished with the optional samphire, agritte, a slice of pickled cucumber and/or a drizzle of pickling brine or some lemon juice.