Beyond its breathtaking beaches and dramatic shoreline, Jersey boasts a exceptional culinary culture, deeply rooted in its land and sea. Starting with internationally renowned Jersey Royal baby potatoes to scallops more succulent and softer than any tasted elsewhere, the island's harvest is unsurpassed. The thing that excites me above all, though, is how island producers and growers are adopting regenerative agriculture, and in doing so reinventing the island's culinary destiny with innovation and care.
A few weeks ago, I had the privilege to lead a discussion at an inspiring event, and cook a welcoming dinner for all participants, together with a inspiring organizer. Naturally, scallops had to be on my menu, because they represent the island at its finest: subtle, plump and singing of the sea.
Scallops seem to me the perfect symbol of the island's culinary evolution: sweet, plump and regenerative by design, filtering and refreshing the sea while contributing to create shoreline habitats. Both farmed and, importantly, hand-harvested, they're among the eco-friendliest proteins to eat. However even, who grew up on the island, don't eat the roes – an often-seen affliction, unfortunately. All the more justification to champion those rosy tidbits, that are far too delicious to throw out. Blended into butter, they turn into pure indulgence: drizzle over the shellfish, mix into rice dishes or just spread on warm bread.
Scallops can be a little pricey, however, so I have devised this method to transform a single shellfish into a stunning appetizer (or three into a satiating entree) and, by blending the eggs into smoky spice butter and roasting the scallops in their shells with cherry tomatoes and crushed garlic, potential waste turns into a delicacy.
This ethos of reinvention is central to the movement, that introduced a prize offering funding to food pioneers with brand support, mentorship and entry to a marketplace. Evaluated by a panel of esteemed culinary experts, the prize is to be presented during an forthcoming event. This is focused on supporting concepts that can assist the agricultural networks thrive, across the board, and there's no better an inspiring location for this dialogue to start than Jersey.
Serves 6 as a starter or 2 as a main
Six with eggs scallops in the shell
18 small tomatoes, cut in half
6 garlic cloves, crushed
Three fresh red chillies (such as jalapeno), halved lengthwise, or 1 pinch chilli flakes, or to taste (if desired)
50 grams unsalted butter
One teaspoon paprika
Salt and black pepper, to taste
Lemon wedges, to serve
Some samphire, agretti or 6 small gherkin slices, to garnish (if using)
Clean the scallops, removing the eggs from every and keeping the rest of the scallop fixed to the half-shell (request the fishmonger to handle this for you, if necessary). Put 6 halved tomatoes in each shell with the equivalent of smashed garlic and one half a red chilli, if added.
Put the scallop roes in a container of an immersion blender (I find this is the most effective method for mixing small amounts), include the spread and paprika, and blend until creamy. Distribute the butter among the half-shells, making sure every scallop is thoroughly covered in the spread.
Heat the broiler until it is very hot, then place the shellfish under the heat for 6-8 minutes, until charred and sizzling. Serve immediately, topped with optional sea vegetables, agretti, a piece of gherkin and/or a drizzle of the gherkin brine or a bit of lemon.
Elara is a financial strategist with over a decade of experience in wealth management and entrepreneurship.
