"Scallops seem to me the ultimate symbol of Jersey's food future: sweet, plump and regenerative by nature, filtering and cleaning the sea while helping to build coastal habitats. Both farmed and, importantly, diver-caught, they're one of the most sustainable proteins we can eat. Yet even Hamilton, who was raised on the island from the age of five, doesn't eat the roes a common affliction, I fear. All the more reason to champion these coral-pink morsels, which are far too delicious to discard."
"Whipped into butter, they become pure luxury: melt over scallops, stirr into risotto or simply spread on warm bread. They can be a bit pricey, though, so I've devised this recipe to turn just one scallop into an impressive starter (or three into a satiating main course) and, by whipping their roe into smoky paprika butter and roasting them in their shells with cherry tomatoes and garlic, potential waste becomes a luxury."
Jersey pairs dramatic coastline with a rich food culture rooted in land and sea. The island produces world-renowned Jersey Royal new potatoes and exceptionally sweet, tender scallops. Local farmers and producers are embracing regenerative agriculture, reimagining the island's food future with creativity and care. Regen Gathering brings farmers, chefs and food lovers together to explore what Jersey's foodtopia could look like. Scallops act as a symbol of that future: delicate, plump and regenerative, filtering and cleaning the sea while helping build coastal habitats. Roe can be whipped into smoky paprika butter to transform potential waste into culinary luxury. A recipe turns one scallop into an impressive starter or three into a satiating main by roasting them in their shells with cherry tomatoes and garlic.
Read at www.theguardian.com
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