Gordon Ramsay’s scallop risotto is buttery and rich, made with pan-seared scallops, Arborio rice, white wine, Parmesan and a lemon butter finish, ready in about 30 minutes. The scallops cook in under two minutes, so timing is everything with this one.
Ramsay teaches scallop searing across four cookbooks but never pairs them with risotto directly. This version uses his clock-face searing method from the Cookery Course and Quick and Delicious, combined with his risotto technique from Home Cooking and Make It Easy.
The step most people rush is the wine. On Hell’s Kitchen a contestant’s risotto was sent back twice because it tasted of raw alcohol. Ramsay told her “you have to reduce it down.” Pour the wine in, then stir until you can’t smell it any more.
Gordon Ramsay Scallop Risotto Recipe
Course: Dinners, RisottoCuisine: British, ItalianDifficulty: Medium2
servings10
minutes20
minutes520
kcal30
minutesGolden-seared scallops on creamy lemon Parmesan risotto, using Ramsay’s clock-face searing method from four of his cookbooks. About £9 per person and ready in 30 minutes, so it works for a weeknight if you’re feeling fancy.
Ingredients
- For the Risotto:
2 tbsp olive oil
2 banana shallots, finely diced
1 garlic clove, finely sliced
200g Arborio or Carnaroli rice
125ml dry white wine
600ml hot fish or chicken stock
50g cold unsalted butter, cubed
50g Parmesan, finely grated
Squeeze of lemon juice
Sea salt and freshly ground black pepper
- For the Scallops:
6 large scallops, cleaned and patted dry
1 tbsp olive oil
Zest of half a lemon
Small handful of chives, finely snipped
Directions
- Build the risotto base: Heat olive oil in a wide heavy-based pan over medium heat. Sauté the shallots for 2-3 minutes until soft, add the garlic for 30 seconds, then stir in the rice for 1-2 minutes until the edges turn translucent.
- Deglaze: Pour in the wine and stir until fully absorbed. Make sure you can’t smell alcohol before moving on.
- Ladle the stock: Add hot stock one ladle at a time, stirring and waiting until each addition is absorbed. Keep going for 16-18 minutes until al dente and very creamy.
- Finish the risotto: Take the pan off the heat. Beat in the cold butter and Parmesan until glossy. Add lemon juice, season, and cover with a lid to rest.
- Sear the scallops: While the risotto rests, heat a non-stick pan over high heat until smoking. Season the scallops on one side. Add oil, then place them seasoned side down in a clockwise circle. Sear for 90 seconds, season the top, flip in the same order, and cook for another 60 seconds. Remove immediately.
- Serve: Spoon the risotto onto warm plates and place the scallops on top. Scatter with lemon zest and chives.
FAQs
Why does Ramsay sear scallops in a clockwise circle?
It’s his way of making sure every scallop gets exactly the same time. He describes it in three books: “think of the frying pan as a clock face” in the Cookery Course, then repeats it in Sunday Lunch and Quick and Delicious. The first one in is the first one flipped.
On Hell’s Kitchen a contestant kept sending up rubbery scallops until Ramsay pulled him off the station and made him sit in the dining room eating them as punishment. The difference between perfect and rubber is about 30 seconds, which is why the clockwise order matters.
How do I know when scallops are done?
Ramsay’s test in Sunday Lunch is to press them gently: they “should be nicely brown on both sides and feel springy when pressed.” If they feel firm or hard, they’re overdone. In the Cookery Course he writes the centre should be “just going from translucent to opaque.” Pull them off the heat while they still look slightly underdone, because they carry on cooking on the plate.
How much does scallop risotto cost to make at home?
The scallops are nearly all of it. Tesco Finest Raw Extra Large Scallops run about £6.50 for 120g, so you’ll need two packs for six scallops, roughly £13. Rice, Parmesan, butter, wine and stock add about £5. That’s around £18 for two servings, so £9 per person. If that feels steep, his a salmon en croûte as the main course gives you a similar special-occasion feel for half the price.
Can I use frozen scallops?
They work but you must defrost them fully in the fridge overnight, then pat them completely dry before searing. Any surface moisture will steam instead of sear, and you’ll get pale rubbery discs instead of golden ones. Ramsay insists on hand-dived scallops in Bread Street Kitchen, so fresh is always better if you can get them.
Does scallop risotto store well?
No, and this is one of those dishes where honesty matters more than convenience. Reheated scallops turn chewy and lose their sweetness completely. Make this for an occasion, eat it fresh, and plan for clean plates. His his lobster wellington for a full seafood spread works better if you want something impressive you can prep ahead. I’ve broken down every risotto he’s taught across his cookbooks if you want something less expensive for a weeknight.
