Gordon Ramsay Scallop Risotto Recipe

This Gordon Ramsay Scallop Risotto is a creamy and elegant recipe, which is made with tender sea scallops and vibrant asparagus. It’s a restaurant-quality dish, ready in about 35 minutes.

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Gordon Ramsay Scallop Risotto Recipe Ingredients

• 1.4 liters of fish or vegetable stock
• 3 tbsp extra-virgin olive oil, divided
• 3 tbsp unsalted butter, divided
• 1 shallot, finely diced
• 150g Arborio rice
• 80ml dry white wine
• 225g pencil-thin asparagus, tough ends snapped off, cut into 1-inch pieces
• 25g finely grated Parmesan cheese, plus more for serving
• Zest and juice of 1 lemon
• 10 large sea scallops, “foot” muscles removed, patted dry
• 2 tbsp chopped fresh chives
• Kosher salt and freshly ground black pepper, to taste

How To Make Gordon Ramsay Scallop Risotto

1. Prep and Heat Stock: Gently heat the stock in a saucepan and keep it at a bare simmer over low heat.
2. Start the Risotto: In a separate wide, shallow pan, heat 1 tbsp of olive oil and 1 tbsp of butter over medium heat. Add the finely diced shallot and cook for 2-3 minutes until softened. Add the Arborio rice and toast for 1 minute, stirring constantly, until the edges of the grains are translucent.
3. Cook the Risotto: Pour in the white wine and stir until it is completely absorbed. Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until each ladle of stock is mostly absorbed before adding the next. Continue this process for about 18 minutes.
4. Finish the Risotto: The risotto is ready when the rice is creamy but still has a slight al dente bite. In the last few minutes of cooking, stir in the chopped asparagus. Remove the pan from the heat and stir in the remaining 2 tbsp of butter, the grated Parmesan, and the lemon zest and juice. Season to taste with salt and pepper.
5. Sear the Scallops: While the risotto rests for a moment, heat the remaining 2 tbsp of olive oil in a separate skillet over high heat until it’s almost smoking. Season the dry scallops with salt and pepper. Carefully place them in the hot pan and sear for 1-2 minutes on one side without moving them, until a deep golden-brown crust forms. Flip and sear for 1 more minute on the other side.
6. Serve Immediately: Spoon the creamy risotto into warm bowls. Top with the seared scallops, garnish with fresh chives, and serve right away with extra Parmesan cheese.

Recipe Tips

• How do I cook risotto perfectly? Use a wide, shallow pan to allow for even cooking and consistent stirring. The key is to add the warm stock one ladle at a time and stir frequently. This process encourages the rice to release its starches, which is what creates the signature creamy texture.
• How do I know when the risotto is done? The best way to test for doneness is to taste a single grain of rice. It should be soft and creamy on the outside but still have a slight firmness or “bite” in the center, similar to al dente pasta.
• How do I get a perfect sear on the scallops? The secrets are a very hot pan and very dry scallops. Pat the scallops completely dry with a paper towel before seasoning them. This allows them to sear and caramelize rather than steam in the pan. Don’t move them for the first minute to allow a beautiful crust to form.
• When should I season the risotto? Wait until the very end, after you’ve stirred in the salty Parmesan cheese and the acidic lemon juice. The flavor will change as you add these ingredients, so tasting and seasoning at the end is crucial for a perfectly balanced dish.

What To Serve With Scallop Risotto

This elegant risotto is a complete meal in a bowl and doesn’t need much else.

• A simple arugula salad with a light lemon vinaigrette
• A glass of the same crisp, dry white wine used in the recipe (like a Sauvignon Blanc or Pinot Grigio)

How To Store Scallop Risotto

• Best Served Fresh: Risotto and seared scallops are at their absolute best when served immediately. The risotto’s texture changes significantly upon cooling and reheating.
• Refrigerate: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat: To reheat, place the risotto in a pan over low heat with a generous splash of stock or water. Stir gently until it’s warmed through and has regained some of its creaminess. Note that the scallops may become tough upon reheating.

Scallop Risotto Nutrition Facts

• Calories: 280 kcal
• Protein: 15g
• Carbohydrates: 30g
• Fat: 12g
• Saturated Fat: 6g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Butternut Squash Risotto – Creamy, Golden, And Surprisingly Simple
• Gordon Ramsay Beet Risotto Recipe