Gordon Ramsay Scallop Risotto Recipe

Gordon Ramsay Scallop Risotto is the ultimate “Hell’s Kitchen” showstopper, bringing together two distinct culinary skills: the slow, meditative stir of a creamy risotto and the fast, high-heat sear of fresh seafood. It is made with a base of lemon-infused Parmesan risotto topped with plump, pan-seared King scallops basted in foaming butter. The result is a textural masterpiece where the golden, caramelized crust of the sweet scallops contrasts perfectly with the velvety, savory richness of the rice. It is the perfect recipe for a romantic dinner or a celebratory meal where you want to impress.

Try More Risotto Recipes:

• Gordon Ramsay Parmesan Risotto Recipe
• Gordon Ramsay Pea Risotto Recipe
• Gordon Ramsay’s Mushroom Risotto

Why You Will Love This Scallop Risotto Recipe:

• The Perfect Sear: It teaches you the foolproof method to get that golden-brown crust on scallops without overcooking them.
• Textural Harmony: The soft, fluid texture of the risotto (all’onda) pairs beautifully with the firm, meaty bite of the scallops.
• Bright Flavors: The addition of fresh lemon zest and juice cuts through the richness of the butter and cheese, keeping the dish light and elegant.
• Speed: While it looks fancy, scallops cook in under 4 minutes, meaning the protein is ready exactly when the rice is finished.

Gordon Ramsay Scallop Risotto Ingredients

For the Risotto

• 350 g Arborio or Carnaroli rice
• 1 liter chicken or vegetable stock (high quality)
• 2 shallots, finely diced
• 1 garlic clove, crushed
• 125 ml dry white wine (Sauvignon Blanc works well)
• 50 g unsalted butter, cubed and cold
• 60 g Parmesan cheese, grated
• 1 lemon, zested
• 2 tbsp olive oil
• Fresh chives, chopped (for garnish)

For the Scallops

• 8–12 large King Scallops (roe removed)
• 1 tbsp olive oil (for frying)
• 20 g butter
• Squeeze of fresh lemon juice
• Salt and freshly ground black pepper

How To Make Gordon Ramsay Scallop Risotto

1. Prep the stock by heating it in a saucepan and keeping it at a gentle simmer.
2. Start the risotto base by heating olive oil in a wide pan over medium heat. Sauté the shallots for 5 minutes until soft, then add the garlic and cook for 1 minute.
3. Toast the rice by adding it to the pan and stirring for 2 minutes until the grains are hot and the edges turn translucent.
4. Deglaze by pouring in the white wine. Stir constantly until the wine has evaporated.
5. Cook the rice by adding the hot stock one ladle at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle. Continue this for about 18 minutes.
6. Prep the scallops while the risotto is in its final 5 minutes. Crucial: Pat the scallops very dry with paper towels (moisture prevents searing). Season generously with salt and pepper on both sides.
7. Sear the scallops by heating olive oil in a non-stick frying pan until it is smoking hot. Place the scallops in the pan (visualize a clock face: start at 12, then 1, 2, etc.) and do not touch them. Cook for 1.5 to 2 minutes until a deep golden crust forms.
8. Flip and baste by turning the scallops over. Add the knob of butter and a squeeze of lemon juice to the pan. Spoon the foaming butter over the scallops for 1 minute. Remove from the pan immediately to prevent rubberiness.
9. Finish the risotto by removing the rice pan from the heat. Beat in the cold cubed butter, Parmesan, and lemon zest vigorously to create a creamy sauce.
10. Assemble by spooning the risotto onto warm plates and placing the seared scallops on top. Garnish with chopped chives and serve immediately.

Recipe Tips

• Dry the Scallops: This cannot be overstated. If the scallops are wet, they will steam instead of sear, and you will lose that delicious crust.
• Remove the Muscle: Check the side of each scallop for a small, tough tag of muscle (the abductor). Pinch it off and discard it, as it becomes chewy when cooked.
• The Pan Must Smoke: Do not put scallops in a lukewarm pan. The oil should be shimmering and just starting to smoke to seal the juices in instantly.
• Timing is Everything: Start cooking the scallops when the risotto is 90% done. The risotto can sit for 1 minute, but the scallops must be served the second they leave the pan.

What To Serve With Scallop Risotto?

• Pea Shoots: A handful of fresh pea shoots tossed in lemon oil adds a fresh, green crunch that looks beautiful against the white scallops.
• Crisp Wine: A glass of chilled Sauvignon Blanc or Pinot Grigio pairs perfectly with the acidity of the lemon and the sweetness of the shellfish.
• Asparagus: Steamed or grilled asparagus spears make a lovely side dish that doesn’t overpower the delicate scallop flavor.

How To Store Leftovers Scallop Risotto?

• Risotto: Store leftover rice in an airtight container in the fridge for up to 3 days. It can be reheated with a splash of water or turned into arancini.
• Scallops: Seafood does not reheat well. It is highly recommended to eat all the scallops fresh. If you must store them, eat them cold the next day in a salad, as reheating will make them tough and rubbery.

How To Reheat Leftover Scallop Risotto?

The Golden Rule: Separate the scallops first! Before you do anything, pick the scallops off the rice. Scallops are delicate; if you reheat them for the same amount of time as the dense rice, they will turn into rubber bullets.

FAQs

More Risotto Recipes:

• Gordon Ramsay Beetroot Risotto Recipe
• Gordon Ramsay Tomato Risotto Recipe

Scallop Risotto Nutrition Facts

• Calories: 510 kcal
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 780mg
• Total Carbohydrate: 52g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 22g

Gordon Ramsay Scallop Risotto Recipe

Recipe by Sophie LaneCourse: Risotto, Dinner, Lunch, SidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

510

kcal

Gordon Ramsay Scallop Risotto is the ultimate “Hell’s Kitchen” showstopper, bringing together two distinct culinary skills: the slow, meditative stir of a creamy risotto and the fast, high-heat sear of fresh seafood. It is made with a base of lemon-infused Parmesan risotto topped with plump, pan-seared King scallops basted in foaming butter. The result is a textural masterpiece where the golden, caramelized crust of the sweet scallops contrasts perfectly with the velvety, savory richness of the rice. It is the perfect recipe for a romantic dinner or a celebratory meal where you want to impress.

Ingredients

• 350 g Arborio or Carnaroli rice

• 1 liter chicken or vegetable stock (high quality)

• 2 shallots, finely diced

• 1 garlic clove, crushed

• 125 ml dry white wine (Sauvignon Blanc works well)

• 50 g unsalted butter, cubed and cold

• 60 g Parmesan cheese, grated

• 1 lemon, zested

• 2 tbsp olive oil

• Fresh chives, chopped (for garnish)

• For the Scallops

• 8–12 large King Scallops (roe removed)

• 1 tbsp olive oil (for frying)

• 20 g butter

• Squeeze of fresh lemon juice

• Salt and freshly ground black pepper

Directions

• Prep the stock by heating it in a saucepan and keeping it at a gentle simmer.
• Start the risotto base by heating olive oil in a wide pan over medium heat. Sauté the shallots for 5 minutes until soft, then add the garlic and cook for 1 minute.
• Toast the rice by adding it to the pan and stirring for 2 minutes until the grains are hot and the edges turn translucent.
• Deglaze by pouring in the white wine. Stir constantly until the wine has evaporated.
• Cook the rice by adding the hot stock one ladle at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle. Continue this for about 18 minutes.
• Prep the scallops while the risotto is in its final 5 minutes. Crucial: Pat the scallops very dry with paper towels (moisture prevents searing). Season generously with salt and pepper on both sides.
• Sear the scallops by heating olive oil in a non-stick frying pan until it is smoking hot. Place the scallops in the pan (visualize a clock face: start at 12, then 1, 2, etc.) and do not touch them. Cook for 1.5 to 2 minutes until a deep golden crust forms.
• Flip and baste by turning the scallops over. Add the knob of butter and a squeeze of lemon juice to the pan. Spoon the foaming butter over the scallops for 1 minute. Remove from the pan immediately to prevent rubberiness.
• Finish the risotto by removing the rice pan from the heat. Beat in the cold cubed butter, Parmesan, and lemon zest vigorously to create a creamy sauce.
• Assemble by spooning the risotto onto warm plates and placing the seared scallops on top. Garnish with chopped chives and serve immediately.

Notes

• Dry the Scallops: This cannot be overstated. If the scallops are wet, they will steam instead of sear, and you will lose that delicious crust.
  Remove the Muscle: Check the side of each scallop for a small, tough tag of muscle (the abductor). Pinch it off and discard it, as it becomes chewy when cooked.
  The Pan Must Smoke: Do not put scallops in a lukewarm pan. The oil should be shimmering and just starting to smoke to seal the juices in instantly.
  Timing is Everything: Start cooking the scallops when the risotto is 90% done. The risotto can sit for 1 minute, but the scallops must be served the second they leave the pan.