Outside the impressive shores and dramatic shoreline, this island boasts a extraordinary culinary culture, firmly grounded in both soil and sea. From world-famous Jersey Royal new potatoes to scallops more succulent and more tender than those tasted anywhere else, the island's bounty is unmatched. What inspires me most, though, is how local producers and growers are adopting sustainable agriculture, and thereby reimagining their culinary destiny with creativity and dedication.
A few weeks ago, I was fortunate to host a discussion at a event, and prepare a welcoming dinner for all speakers, together with a motivating organizer. Naturally, scallops had to be on my spread, because they're the island at their finest: delicate, juicy and bursting of the sea.
These mollusks appear as the ultimate embodiment of the island's culinary evolution: sweet, plump and restorative by design, purifying and cleaning the water while helping to create shoreline habitats. Whether cultivated and, importantly, diver-caught, they are among the eco-friendliest proteins we can eat. Yet even, those were raised on the island, do not eat the roes – a common affliction, I fear. All the more reason to champion these coral-pink tidbits, that are much too tasty to throw out. Blended into butter, they become pure indulgence: melt over scallops, mix into risotto or simply slather on toasted slices.
They may be a bit expensive, however, so I've created this method to turn just one shellfish into a stunning appetizer (or a few into a satisfying main course) and, by whipping the eggs into smoky paprika spread and baking the scallops in their shells with small tomatoes and crushed garlic, unused parts becomes a delicacy.
That same ethos of transformation is at the heart of this approach, which introduced an award providing funding to innovators with backing, guidance and entry to a retail platform. Evaluated by a panel of esteemed food experts, the prize will be awarded at an upcoming conference. It's about supporting ideas that can assist the agricultural networks thrive, across the board, and there's no better an inspiring place for that conversation to start than here.
Scallops Baked in Roe Butter with Small Tomatoes and Garlic
Yields 6 as a starter or 2 as a main
Six with eggs shellfish in the half-shell
Eighteen small tomatoes, cut in half
6 cloves of garlic, crushed
3 fresh chili peppers (such as jalapeno), split lengthwise, or one pinch chilli flakes, or to taste (if desired)
50g unsalted butter
1 tsp smoked or sweet paprika
Sea salt and black pepper, to taste
Lemon slices, to serve
Some samphire, saltwort or six tiny pickle slices, to garnish (optional)
Prepare the shellfish, removing the roe from every and keeping the remaining part of the shellfish attached to the half-shell (ask your seafood supplier to handle this for you, if necessary). Put 6 cherry tomato halves in every half-shell with the equivalent of crushed garlic and half a chili pepper, if using.
Transfer the eggs in the jug of a hand blender (I find this is the most effective tool for blending tiny quantities), include the spread and paprika, and blitz until creamy. Distribute the mixture among the shells, ensuring every shellfish is well covered in the spread.
Heat the grill until it is very hot, then put the scallops beneath the flame for 6-8 minutes, until charred and sizzling. Present immediately, topped with if desired samphire, herbs, a piece of pickle and/or a drizzle of the pickle juice or a bit of lemon juice.
