Salmon & Scallops with Ginger & Lemongrass Risotto

An elegant fusion showstopper — a fragrant ginger-and-lemongrass risotto topped with pan-seared salmon and scallops and a silky scallop-roe sauce. It brings Thai aromatics to the creamy comfort of an Italian risotto, and it looks every bit as impressive as it tastes. Worth the effort for a special occasion.

Why this works

• Softening lemongrass, kaffir lime, ginger and garlic in butter before the rice perfumes the whole risotto.
• Adding the stock a ladle at a time and stirring releases the rice’s starch for that signature creaminess.
• Mascarpone, Parmesan and a little lime finish the risotto rich, glossy and balanced.
• A blitzed scallop-roe sauce adds a deep, savoury seafood note that elevates the plate.

Ingredient notes and swaps

• Arborio gives a classic creamy risotto; carnaroli holds its bite even better.
• No scallop roe? A splash of good fish stock reduced with the aromatics makes a fine sauce.
• Use king scallops and a good fillet of salmon — the quality shows on a plate this simple.
• Kaffir lime leaves and lemongrass are key to the fragrance; do not skip them.

Salmon & Scallops with Ginger & Lemongrass Risotto

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This dish of Salmon and Scallops with Ginger and Lemongrass Risotto is next level tasty! Fragrant, flavoursome, with a little kick.It looks fabulous too!

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Thai

Calories: 670

Ingredients Method Nutrition Notes

Ingredients

  

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• 50g Butter
• 5 cm Ginger, peeled and diced
• 2 Lemongrass thinly chopped
• 2 Kaffir Lime Leaves, remove stalk and thinly slice
• 2 Garlic cloves, peeled and chopped
• 1 Shallot, peeled and diced
• 400ml Chicken stock
• 125g Arborio Rice
• 75ml White Wine
• 30g Parmesan, grated
• 25g Mascarpone
• 1 Lime, juice only
• 50ml Double Cream
• 15g Coriander, chopped

For the Sauce

• 3 large Scallop Roes
• 50ml White Wine
• 100ml Double Cream
• 25g Unsalted Butter
• ½ Shallot peeled and diced
• 5 cm Ginger, sliced
• 1 Lemongrass, sliced

For the Fish

• 4 large Scallops
• 2 x 150g Salmon fillets

Method

 

1. In a pan warm the Chicken Stock.
2. In a large pan melt the butter, add the Lemongrass, Kaffir Lime leaves, Ginger, Garlic and Shallots, cook for 3-4 minutes until softened.
3. Add the Rice and coat.
4. Add the Wine and stir.
5. A ladle at a time add the Chicken Stock and keep stirring.
6. Simmer for 20 minutes, or until the rice is al dente.
7. Finish with the Cream, Parmesan, Mascarpone and Lime juice.
8. Season and sprinkle over the Coriander.

To make the sauce: place all the ingredients in a pan, bring to the boil then simmer for 5 minutes.

1. Blitz until smooth then sieve into a clean pan and keep warm.
2. To cook the fish: add the oil into a non-stick frying pan.
3. Season the salmon then fry skin side down for 4 minutes.
4. Flip over then add the Scallops.
5. After 1 minute flip the Scallops over, add the butter and when foaming nape all over.

To serve, spoon the risotto onto plates.

1. Top with salmon and scallops, spoon over the sauce.
2. Sprinkle over sliced chillies.

Nutrition

Calories: 670kcalCarbohydrates: 17gProtein: 32gFat: 50gSaturated Fat: 27gSodium: 660mgFiber: 1gSugar: 3g

Notes

When making the risotto, toast the rice briefly before adding the wine and stock. This helps seal the grains and prevents them from becoming too sticky.
For a thinner sauce, you can add a splash more cream or white wine when reheating.
Ensure your pan is hot before adding the fish to get a good sear and prevent sticking.

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Tips for success

• Toast the rice briefly before the wine and stock to keep the grains separate and prevent stickiness.
• Get the pan properly hot before the fish goes in for a good sear and no sticking.
• Loosen the risotto with a little extra stock just before serving — it should be loose, not stiff.

Make ahead, storage and reheating

• Risotto is best made fresh, though you can prep the aromatics and warm the stock ahead so it flows smoothly. The sauce can be made ahead and gently reheated; cook the fish to order and plate straight away.

What to serve it with

• It is a complete, rich plate — a crisp green salad and a cold, aromatic white wine are all it needs.

FAQ

Which rice is best for risotto? Arborio or carnaroli — carnaroli holds its bite especially well.

What if I cannot get scallop roe? Reduce a little fish stock with the aromatics for a similar savoury sauce.

How do I keep the risotto creamy? Stir as you add the stock, and loosen with a splash more before serving.

Can I make it ahead? Prep the aromatics and sauce ahead; cook the risotto and fish to serve.

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