Lemon Butter Scallops Over Parmesan Risotto Recipe (2024)

FAQs

What is Gordon Ramsay's recipe for risotto? ›

Scallops have a mild, sweet flavor with a buttery, tender, soft texture. Are scallops healthy? Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

Soaking scallops in milk before cooking can serve as a tenderizing agent, help eliminate mild fish odor, and aid in removing sand or grit.

The quantity of Parmesan cheese used is quite small and can be omitted, though you may find that the risotto needs a tiny pinch of salt as extra seasoning as Parmesan is quite salty. The risotto has an egg yolk added at the end and this yolk gives extra richness and will also help to thicken the risotto a little more.

Never wash your rice beforehand as this removes the starch, which is what helps give risotto its smooth texture. Cook your risotto on a low, simmering heat and add the stock gradually, one ladle at a time. This gives the rice time to fully absorb the liquid and flavours. Rushing your risotto will only ruin its texture.

For risotto, that ingredient is salted water, according to chef and writer Naomi Pomeroy (via The Kitchn).

Soaking scallops in milk

According to Livestrong.com, the milk will neutralize any fishy notes and aromas while also making the flesh more tender. Not only is this milk-soaking technique effective for scallops, but it also works for a range of seafood and fish.

A: You should always rinse scallops thoroughly to remove grit, but there shouldn't be so much grit that you have to soak them. In fact, soaking isn't recommended because the scallops can absorb water and get soggy, less flavorful and difficult to sear properly.

The secret is that you just pat them dry (buy dry-packed scallops), season with salt and pepper, and put them in a hot pan coated with oil and you leave them alone. Don't touch them. Don't move them.

Remove and let stand at room temperature 30 minutes. Heat a heavy 12-inch skillet over medium-high heat. To check if the pan is hot enough, add a large drop of water (⅛ teaspoon) to the skillet.

Should you wash store bought scallops? ›

Even better, they're a cinch to prep. Unlike other bivalves, the sea scallops you buy at the store are actually just the adductor muscle that opens and closes the shell. They're almost always sold shucked, so you don't have to deal with scrubbing shells or removing grit as you would for clams or mussels.

Yes, the foundational creaminess of well-made risotto should come from the starches that the grains release slowly over the cooking process—but a bit of actual cream doesn't hurt, either. Make sure to season the risotto with salt after you've added the whipped cream.

When cooking risotto on a stovetop, you're required to periodically stir it to ensure it doesn't stick to the bottom of the pot. Some people, however, stir it too frequently. This adds air into the risotto, cooling it down and making it gluey.

"Boil salted water, throw in the rice, boil it for nine minutes, strain it and throw it on a sheet pan. It's 90% cooked, so all you're doing is just picking it up. Once it's blanched, I can make risotto, from beginning to end, in three minutes."

For the risotto:

Add the Arborio rice to the onion and stir to coat the grains in oil. Add half of the stock to the pan and bring to a gentle simmer. Ensure it retains a constant heat and gently stir as it cooks – it should take around 20 minutes.

We par cook it. We make the recipe without finishing it with cream or butter or cheese. We pour the hot risotto onto a sheet tray to cool quickly and then store it in a container. Once we are ready to serve, we reheat the risotto with a little chicken stock, and finish with cream, butter, and some parmesan cheese.