By kcampbell63
Gordon Ramsay Scallop Risotto Recipe
6 steps
Prep:10minCook:25min
Creamy, zesty, and elegant—this Gordon Ramsay-style scallop risotto layers tender seafood, vibrant asparagus, and lemony richness into one perfectly balanced, weeknight-worthy masterpiece. Comfort and class in every bite
Updated at: Sun, 27 Jul 2025 21:38:01 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories468.1 kcal (23%)
Total Fat24 g (34%)
Carbs36.6 g (14%)
Sugars1.6 g (2%)
Protein22.9 g (46%)
Sodium1095.1 mg (55%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1.4 litersfish stock
3 Tbspextra-virgin olive oil
3 Tbspunsalted butter
1shallot
finely diced
kosher salt
to taste
freshly ground black pepper
to taste
150garborio rice
80mldry white wine
225gasparagus
pencil-thin
25gParmesan cheese
finely grated, plus more for serving
1lemon
zest and juice of
10sea scallops
“foot” muscles removed, scallops patted dry
2 Tbspfresh chives
chopped
Instructions
Step 1
Heat stock and keep warm.
Step 2
Sauté shallot in 1 tbsp oil + 1 tbsp butter. Add rice, toast 1 min. Add wine, stir until absorbed.
Step 3
Add stock a ladle at a time, stirring often. Cook ~18 mins until creamy but al dente.
Step 4
Add asparagus, remaining butter, Parmesan, lemon zest + juice. Season to taste.
Step 5
Heat pan over high. Sear scallops in oil 2–3 mins one side, 1 min other side.
Step 6
Plate risotto, top with scallops, garnish with chives. Serve immediately.
View on cheframsayrecipes.com
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