Gin and Tonic Scallop Risotto Recipe

If you love a dish that’s both elegant and packed with fresh, zesty flavors, then you are going to adore this Gin and Tonic Scallop Risotto Recipe. It’s one of those recipes that feels fancy but comes together surprisingly easily once you know the tricks. The bright lime and aromatic gin pair beautifully with tender scallops and creamy risotto, giving you a meal that’s sophisticated yet comforting. Trust me, once you try this, it’s going to become your go-to for impressing guests or treating yourself to something special.

this …

Ingredients You’ll Need

These ingredients come together in a way that’s refreshing yet indulgent. When shopping, look for the freshest scallops you can find as they make all the difference, and I recommend a good-quality gin and tonic to boost those signature flavors.

• Olive oil: Use a quality extra virgin olive oil for the best flavor and healthy fats.
• Small onion (diced): Adds sweetness and depth to your risotto base.
• Thai chilis (seeds removed and minced): Don’t skip these—they add a subtle kick without overpowering heat.
• Garlic cloves (minced): Aromatic and essential for flavor complexity.
• Risotto rice: Arborio or Carnaroli rice works best to achieve a creamy texture.
• Limes: Both juice and zest bring that refreshing zing this dish relies on.
• Gin: Adds botanical notes that highlight the seafood.
• Tonic water: Infuses slight bitterness that balances the creaminess.
• Chicken or vegetable stock: Use homemade or low-sodium for maximum control over saltiness.
• Greek yogurt: A creamy surprise that lightens the risotto perfectly.
• Grated Parmesan: Adds savory depth and helps with creaminess.
• Fresh mint (chopped plus more for garnish): Brings fresh herbal brightness.
• Small cucumber (sliced): For a cool, crisp contrast.
• Scallops: Choose fresh, dry-packed scallops for the best sear and flavor.
• Crispy onions or shallots: Top it off with this crunch for amazing texture.

Variations

I like to tweak this Gin and Tonic Scallop Risotto Recipe depending on the season or what’s in my fridge. It’s such a versatile base that you can easily add your own spin while keeping that signature zing.

• Herb Swap: Sometimes I swap the mint for basil or cilantro for a different herbal note, which pairs beautifully with the lime and gin.
• Dairy-Free: If you’re avoiding dairy, coconut yogurt works well instead of Greek yogurt, keeping creaminess but changing the flavor profile slightly.
• Vegetable Variations: Adding peas or asparagus tips near the end of cooking gives it a nice pop of green and texture.
• Heat Level: Feel free to adjust the Thai chilis to suit your spice tolerance—more for heat lovers, less for mild palates.

How to Make Gin and Tonic Scallop Risotto Recipe

Step 1: Sauté the Flavor Base

Start by heating olive oil in your pan over medium heat, then add the diced onion and minced Thai chilis. I find cooking them gently for about 10 minutes softens the onion perfectly and lets the chilis mellow out, providing just the right amount of warmth without overpowering the delicate scallops.

Step 2: Toast the Risotto Rice

Toss in the risotto rice and stir continuously for about 5 minutes. This step is key because it coats each grain in oil and helps the rice gradually release its starches during cooking, giving you that creamy texture we all love in risotto. Don’t forget to season with salt and pepper here to build flavor from the ground up.

Step 3: Add the Zest and Spirit

Now’s the fun part—squeeze in fresh lime juice, then pour in the gin. Stir well, scraping the pan bottom to lift up any flavorful bits that may have stuck. Cooking this for about 2 minutes allows the alcohol to gently cook off, leaving behind only those wonderful gin botanicals.

Step 4: Stir in Tonic and Stock

Pour the tonic water in next, stirring it into the rice. Then reduce heat slightly and start adding your stock—about a cup at a time—stirring until the liquid is absorbed between additions. This gradual process takes roughly 30 minutes and is where all the magic happens, giving you that luscious, creamy risotto texture. If you run out of stock and the rice’s still a bit firm, top it up with some warm water.

Step 5: Finish the Risotto

Once the rice is tender yet still has a slight bite in the center, remove the pan from heat. Stir in Greek yogurt, Parmesan, and plenty of fresh mint. Taste, then adjust salt and pepper as needed. The yogurt adds a lovely tang and creaminess that’s a little unexpected but so delightful.

Step 6: Sear the Scallops

Heat a separate pan over high heat with a touch of oil. Season your scallops with salt and pepper, then sear them for about 1-2 minutes per side until they develop a golden crust. Don’t overcrowd the pan; you want a quick, hot sear that locks in that buttery tenderness inside.

Step 7: Plate and Garnish

Spoon the risotto onto plates and top with your perfectly seared scallops. Add lime wedges, sliced cucumber, crispy shallots, and a sprinkle of fresh mint for that extra pop of flavor and texture. This part always feels a little like plating a work of art—and it tastes even better.

How to Serve Gin and Tonic Scallop Risotto Recipe

Garnishes

When I serve this, I love topping it with fresh mint leaves, crispy shallots for crunch, and thinly sliced cucumber. The lime wedges on the side allow each person to add a little extra tang if they want. These garnishes bring texture and color that make every bite interesting.

Side Dishes

Since the risotto is quite rich and full of flavor, I usually keep sides light—something like a simple arugula salad with lemon vinaigrette or roasted asparagus works perfectly. A crisp white wine or a classic gin and tonic cocktail feels like a perfect pairing too.

Creative Ways to Present

For a special occasion, I like to serve the risotto in shallow bowls with the scallops arranged neatly on top, garnished with edible flowers or microgreens for an extra touch of elegance. Plating in individual cast iron skillets also makes the presentation feel cozy and rustic yet refined.

Make Ahead and Storage

Storing Leftovers

Leftover risotto stores well in an airtight container in the fridge for up to two days. I always add a splash of water or stock when reheating to bring back its creamy texture because risotto tends to thicken as it cools.

Freezing

Freezing risotto isn’t my favorite because the texture can sometimes suffer, but if you want to, flash freeze it in portions first and then store in freezer-safe bags for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

I reheat leftover risotto gently on the stove over medium-low heat with a little broth or water added. Stir constantly to prevent sticking and restore creaminess, and when reheating, it’s best to add freshly seared scallops for that just-cooked taste.

FAQs

Final Thoughts

This Gin and Tonic Scallop Risotto Recipe holds a special place in my heart because it combines the familiarity of creamy risotto with unexpected, fresh flavors that light up every bite. I remember the first time I made it—I was blown away by how the gin and tonic transformed a classic dish into something uniquely refreshing. If you’re looking to wow your friends or simply treat yourself, give this recipe a whirl. I promise it’s easier than it seems and incredibly rewarding. Cheers to cooking something fabulous together!

Print