Apart from its stunning shores and wild coastline, Jersey boasts a exceptional culinary tradition, firmly grounded in its soil and ocean. Starting with world-famous Jersey Royal baby potatoes to shellfish sweeter and more tender than any tasted elsewhere, the island's bounty is unsurpassed. The thing that inspires many above all, though, is the way island farmers and producers are adopting sustainable farming, while in doing so reimagining the island's food future with creativity and dedication.
Last month, I had the privilege to lead a discussion at an inspiring gathering, and prepare a welcoming dinner for all participants, together with an inspiring organizer. Of course, the shellfish were a must on the menu, since they're the island at their finest: delicate, plump and bursting of the sea.
These mollusks seem to me the ultimate symbol of the island's culinary evolution: succulent, plump and regenerative by design, filtering and cleaning the water while contributing to build coastal habitats. Whether cultivated and, importantly, diver-caught, they are one of the most sustainable seafood options to eat. Yet even, who were raised on the island, don't eat the roes – a common affliction, I fear. All the more justification to celebrate those coral-pink morsels, that are far too tasty to throw out. Whipped into butter, they turn into pure luxury: melt over the shellfish, mix into rice dishes or just slather on warm slices.
They may be a little pricey, however, so I've created the following recipe to transform a single scallop into an impressive appetizer (or three into a satiating main course) and, by blending their roe into smoked spice butter and baking the scallops in the half-shells with cherry tomatoes and garlic, unused parts becomes a luxury.
That same ethos of reinvention is central to the movement, that has launched an award offering funding to innovators with backing, guidance and entry to a retail platform. Judged by a panel of esteemed culinary heroes, the prize will be presented during an forthcoming conference. This is about supporting concepts that can assist the agricultural networks flourish, from soil to sea, and I can't think of an inspiring location for this dialogue to begin than here.
Serves six as a starter or 2 as a main course
6 roe-on shellfish in the half-shell
Eighteen cherry tomatoes, cut in half
6 garlic cloves, crushed
Three fresh chili peppers (such as jalapeno), halved lengthwise, or one pinch red pepper flakes, or to preference (if desired)
50 grams butter
1 tsp smoked or sweet paprika
Salt and pepper, to taste
Lemon wedges, to serve
A little sea asparagus, agretti or 6 small pickle slices, to garnish (if using)
Clean the scallops, removing the eggs from each and leaving the remaining part of the shellfish attached to the shell (ask your seafood supplier to do this for you, if need be). Put 6 halved tomatoes in every half-shell with a clove's worth of crushed garlic and half a red chilli, if using.
Transfer the eggs in a container of a hand blender (I find this is the most effective tool for blending small amounts), add the butter and spice, and blitz smooth. Divide the butter among the shells, making sure each shellfish is thoroughly coated in the spread.
Heat the grill until it is very hot, then place the scallops under the heat for 6-8 minutes, until charred and bubbling. Serve immediately, garnished with optional sea vegetables, herbs, a slice of pickle and/or a splash of the gherkin brine or some lemon juice.
A passionate writer and traveler sharing insights on personal growth and lifestyle from a UK perspective.
