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Scallop risotto recipe

Scallop risotto recipe

60 ratings

"In Italy, Christmas Eve is the most important day, and it’s the day the family comes together. The traditional feast is called La Vigilia, where we abstain from meat but eat a lot of fish and cheese", says chef Valentina Harris. "You need patience to make a proper risotto: be sure to take your time and don’t stop stirring. We Italians say ‘rice, which is born in water, must die in wine’, so enjoy it with a glass!" See method

  • Serves 6
  • 15 mins to prepare and 50 mins to cook, 5 mins to cool
  • 556 calories / serving
  • Gluten-free


  • ⅓ x 0.5g pot saffron threads
  • 2 fish stock pots, made up to 1.8ltr
  • 2 x 180g packs frozen scallops, defrosted
  • 80g unsalted butter
  • 3 echalion shallots, finely chopped
  • 500g pack risotto rice
  • 200ml white wine
  • 15g fresh parsley, finely chopped

Each serving contains

  • Energy

  • Fat

    17g 25%
  • Saturates

    10g 50%
  • Sugars

    3g 3%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 71.9g Protein 22.1g Fibre 1.5g


  1. Put the saffron in a small bowl with 3 tbsp hot stock; set aside for 20 mins.

  2. Meanwhile, rinse the scallops briefly under cold water, then drain and pat dry with kitchen paper.

  3. Melt 20g butter in a large saucepan over a low-medium heat and fry the shallots for 6 mins until softened but not browned. Add the rice and cook for 3-4 mins, stirring frequently, until the grains turn translucent around the edges.

  4. Pour in the wine and bubble for 2 mins to evaporate. Add the saffron and its liquid and 2 ladles of stock. Cook until the liquid has been absorbed, stirring frequently – when you can draw a clean line through the rice with the spoon, add another 2 ladles of stock. Repeat for about 20 mins until the rice is just cooked but still a little al dente in the centre.

  5. Stir in most of the parsley, season to taste and add any remaining stock. Cook for 3-4 mins further until the rice is creamy and tender but just firm to the bite.

  6. Meanwhile, melt 40g butter in a large frying pan over a medium heat. When the butter has stopped foaming, add the scallops in a single layer and cook for 1-2 mins, without moving, until lightly browned on one side. Shake the pan and cook for 1-2 mins more until the scallops are lightly browned and cooked through. Remove from the heat and season.

  7. Gently stir the remaining 20g butter, two-thirds of the scallops and any scallop juices into the rice. Cover the pan and set aside for 4 mins to rest.

  8. Stir again, then spoon into bowls and top with the remaining scallops and parsley to serve.

See more Seafood recipes

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