Prawn and Scallop Risotto
A luxurious seafood risotto — plump prawns and seared scallops folded through a creamy, savoury rice. Rich but delicate, it is the kind of dish that turns dinner into an occasion.
Why this works
- Adding the stock gradually, stirring coaxes the starch from the rice for that signature creamy texture.
- Searing the scallops separately keeps them just cooked and sweet rather than rubbery.
- A good seafood or fish stock underpins the whole dish with depth.
Ingredient notes and swaps
- Arborio or carnaroli rice — carnaroli holds its bite best.
- Scallops — patted dry and seared hard, added at the end.
- Raw prawns — stirred through to cook in the last few minutes.
- Fish or seafood stock — warm, added a ladle at a time.
- Butter, Parmesan and a little wine — for the finish; go easy on cheese with seafood.
Prawn and Scallop Risotto
FavouriteTry our creamy Prawn Risotto with Scallops. This recipe is easy to make but looks and tastes impressive
Ingredients
Method
- Melt the Butter in a large heavy-based pan and cook the shallot gently until soft but not coloured
- Add the rice and stir until the grains are well coated in butter
- Add the White Wine and stir until it is absorbed
- Add the Stock gradually, stirring each addition in well, until the rice is just tender, this will take about 20 minutes.
- Add the Prawns when the rice is done but still al dente, then season and add the lemon zest and juice
- Turn the Prawns over so they cook on both sides, and when they're done, add the Mascarpone with the Double Cream and fold it in
- Leave the Risotto to sit for 5 minutes while you fry the Scallops for a minute on each side in a knob of butter in a frying pan
- Add these to the Risotto and sprinkle with chopped Chives and Basil.
Nutrition
Notes
When frying the scallops, ensure the pan is hot and don't overcrowd it, as this can lower the pan's temperature and lead to steaming rather than searing. Scallops cook very quickly, so aim for a beautiful golden crust with a tender, translucent centre; overcooking will make them rubbery.
It's crucial to add the stock gradually, allowing each addition to be fully absorbed before adding the next. Rushing this step or adding too much liquid at once can result in a gluey, rather than creamy, risotto. The goal is a perfect al dente texture.
It's crucial to add the stock gradually, allowing each addition to be fully absorbed before adding the next. Rushing this step or adding too much liquid at once can result in a gluey, rather than creamy, risotto. The goal is a perfect al dente texture.
Tried this recipe?
Let us know how it was!Tips for success
- Keep the stock hot and add it gradually, stirring, for a creamy result.
- Do not overcook the rice — it should be al dente, with a little bite.
- Sear the scallops hard and fast in a separate pan and add at the very end.
- Rest the risotto for a minute off the heat before serving so it relaxes.
Make ahead, storage and reheating
- Best fresh — risotto waits for no one.
- Get ahead — par-cook the rice, then finish to order, the restaurant method.
- Storage — leftovers make excellent arancini.
What to serve it with
- On its own as a rich main; a squeeze of lemon lifts it.
- A crisp, unoaked white wine to match the seafood.
FAQ
Should I add Parmesan to a seafood risotto? A little is fine, but go easy — too much can overwhelm delicate seafood.
Can I use frozen seafood? Yes — defrost and pat dry thoroughly, especially the scallops, before cooking.
Why is my risotto gluey? Over-stirring or overcooking. Stir enough to release starch, but stop while the rice still has bite.
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