Gordon Ramsay Scallop Risotto Recipe

I treated risotto like rice. Tossed in the stock, let it boil, didn’t stir. Then I pan-fried scallops like they were shrimp—cold pan, crowded skillet. Total disaster. The risotto was chalky and dry. The scallops? Pale, rubbery disks. No crust. No character.

Then I watched how Gordon builds a risotto with tension—creamy but not soupy, loose but not runny. And how he treats scallops like steak: dry, seasoned, high heat, leave them the hell alone. The first time I nailed it? Felt like I’d just cooked restaurant food at home.

Why This Works (And Where Most Go Wrong)

The Secret Behind This Technique

Risotto is not a dump-and-stir rice dish. And scallops are not forgiving.

Common mistakes:

• Adding all the stock at once: kills creaminess
• Stirring too little: results in starchy chunks
• Overcooking scallops: turns tender into chewy
• Not drying scallops: no sear, just steam

Ramsay-style solutions:

• Add stock gradually, stir constantly
• Finish with lemon and butter for richness and acidity
• Sear scallops on high heat with minimal oil and zero movement
• Balance parmesan and citrus to keep it savory, not heavy

Ingredients That Actually Matter

• 1.4L fish stock – Use homemade or high-quality store-bought. Must be kept hot.
• 150g arborio rice – Short-grain only. Carnaroli also works.
• 80ml dry white wine – Not sweet. Sauvignon blanc or pinot grigio works best.
• 1 shallot – Diced fine. Brings sweet aromatics without overpowering.
• 225g pencil-thin asparagus – Adds texture and a snap of freshness. Thicker asparagus = blanch separately.
• 25g finely grated Parmesan – Adds body and umami. Don’t overdo it or you’ll lose finesse.
• Zest + juice of 1 lemon – Brightens the richness. Essential.
• 10 dry-packed sea scallops – “Foot” removed, surface patted bone dry.
• 2 tbsp chives, chopped – Freshness and a subtle onion hit.

Fat:

• 3 tbsp butter + 3 tbsp olive oil – Divided across risotto and scallops for layering flavor.

Salt and pepper to taste

How To Make Gordon Ramsay Scallop Risotto

Step 1: Heat your stock.
Warm 1.4L fish stock over low heat and keep it there—never boil. Hot stock keeps the risotto cooking evenly.

Step 2: Start the risotto base.
In a wide pan, melt 1 tbsp butter with 1 tbsp olive oil. Add the diced shallot and sauté for 1 minute—don’t brown. Stir in the arborio rice and toast for 1 minute until edges look translucent. Add the wine and stir until fully absorbed.

Step 3: Build the risotto.
Start adding hot stock 1 ladle at a time, stirring continuously. Don’t add more until the liquid is nearly absorbed. This should take about 18 minutes. The risotto is done when it’s al dente, creamy, and loose—but not runny.

Step 4: Add asparagus + finish.
Cut asparagus into small pieces (1-inch max). Add them to the risotto during the last 4–5 minutes of cooking. Once the rice is done, stir in the remaining 2 tbsp butter, Parmesan, lemon juice, and zest. Season to taste. Remove from heat and cover while you cook the scallops.

Step 5: Sear the scallops.
Heat a non-stick or stainless pan over high heat. Add 1 tbsp oil. Pat scallops completely dry, then season generously with salt and pepper. Place in the pan and don’t move them. Sear for 2–3 minutes until golden crust forms. Flip and cook for 1 more minute. Done.

Step 6: Plate and finish.
Spoon risotto into shallow bowls. Top each with 2–3 scallops. Garnish with chives and extra Parmesan if you’re feeling bold. Serve immediately.

What Gordon Ramsay Says About This Dish

“Risotto should flow—not sit like cement on the plate.”
The goal is movement. Not soup. Not sludge. When you tilt the plate, it should spread slightly.

“The scallop is the hero—don’t bury it.”
Let the sear do the talking. No sauces. Just heat, salt, and timing.

“Lemon cuts the richness. You want contrast.”
The lemon juice isn’t optional. It’s the corrective balance that makes the dish pop.

What I Got Wrong (And How I Fixed It)

• Used cold stock – Dropped the risotto temp every time. Result: gluey rice. Keep stock hot.
• Didn’t stir enough – Risotto came out chunky, not creamy. Now I stir constantly—but gently.
• Crowded the scallop pan – They steamed. Never again. Max 4–5 per batch.
• Used wet scallops – No sear. Pat them dry, let them sit on a paper towel for 10+ mins.

Variations That Actually Hold Up

Can You Tweak It?

• Swap scallops for shrimp or lobster – Adjust sear time, but same method.
• Use peas or fava beans instead of asparagus – Add late to keep them vibrant.
• Add truffle oil at the end – Optional. A few drops, no more.
• Try champagne instead of white wine – Makes the dish luxe without heaviness.

Avoid:

• Overloading with cheese
• Adding cream
• Using frozen scallops unless they’re high quality and fully thawed + dried

Pro Tips That Change the Game

• Use a wide, shallow pan for risotto – Evens out absorption and keeps stirring consistent
• Test risotto doneness by biting a grain – You want a slight core, like al dente pasta
• Don’t season the risotto early – Wait until after cheese and lemon go in
• Let scallops rest 30 seconds before plating – Keeps them juicy and tender

Storage + Leftover Moves

• Fridge: Cool risotto quickly, store up to 2 days. Scallops are best fresh.
• Reheat: In a pan over low heat with a splash of stock or water. Stir often.
• Leftover hack: Form cold risotto into cakes and pan-fry until golden. Top with poached egg or roasted veg.

FREQUENTLY ASKED QUESTIONS

Q: Can I use chicken or veggie stock instead of fish?
A: Yes, but fish stock gives the cleanest, most balanced seafood base. Chicken works in a pinch.

Q: What rice should I use?
A: Arborio or Carnaroli only. Long grain or jasmine will not work here.

Q: How do I know when scallops are done?
A: Golden crust on one side, just firm to the touch. Don’t overthink it—3 mins max.

Q: Can I make risotto ahead?
A: You can par-cook it halfway (10 mins), cool it, then finish later. Great for dinner parties.

Q: Why is my risotto too thick?
A: Either it sat too long, or you didn’t add enough stock near the end. Fix it with more warm stock.

Try More Recipes:

• Gordon Ramsay Scallop Recipe
• Gordon Ramsay Butternut Squash Risotto Recipe
• Gordon Ramsay Beet Risotto Recipe