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Prawn risotto with seared Scottish salmon recipe

Prawn risotto with seared Scottish salmon recipe

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  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Seafood risotto

Quick and easy to do, with a prep time of about 10 minutes and cooking time of about 20 minutes. Use it for a dinner party main meal, or just do the risotto by itself as a great starter.

Inverness-shire, Scotland, UK

58 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 250g arborio rice
  • 1 medium onion, chopped
  • 2 cloves crushed garlic
  • 600ml (1 pint) fish stock or vegetable stock
  • 1 glass dry white wine
  • 50g frozen peas
  • 200g cooked prawns
  • 1 lemon (grate some rind for the risotto)
  • salt and pepper to taste
  • double cream to finish
  • fresh chopped parsley
  • olive oil for cooking the salmon
  • 4 salmon fillets (off the bone)
  • a few shavings of Parmigiano Reggiano cheese

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Heat the olive oil in a heavy bottomed pan on a medium heat. Add the rice and allow it to take on the olive oil for about 1 minute, stirring frequently.
  2. Add the onions and once again allow them to absorb the oil for about 2 minutes.
  3. Now add the garlic and keep stirring. Slowly begin to add the stock a little at a time and keep stirring and moving it slowly. Allow the stock to absorb before adding more and keep it moving. Do this over a period of about 10-12 minutes.
  4. Now slowly begin to add the wine. Add the frozen peas (no prior cooking needed). Now add the cooked prawns, lemon zest and lemon juice of 1/2 a lemon.
  5. Check for seasoning, then add the cream and parsley at the very end. Keep warm.
  6. Heat another pan and add the oil to cook the salmon fillets. Add the fillets to the pan and cook for about 2 minutes on each side. Season the fillets just before removing them from the pan.
  7. Add your risotto into a shallow bowl or plate, sit the salmon on top and garnish with some lemon, parsley and Parmesan cheese shavings.


Risotto is a great dish and people do it in many ways. I'm hearing guys shouting that you should never add wine or cream to a risotto :) But this recipe creates a rich creamy result. If it's getting too dry, just add some more wine or stock. Total cooking time for the risotto is about 12 minutes. REMEMBER TO KEEP IT MOVING. This allows the grains of rice to take on the liquids and prevents it sticking to the bottom of the pan.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Surely you sweat off the onion and garlic, before adding the rice?Also, never cheese with seafood.-17 May 2016

I enjoyed preparing, cooking and eating this dish. The seafood flavours the rice wonderfully . Thanks for sharing this Muncher of the Haggis-08 Feb 2014

Salmon recipes

Distinctive and delicious, salmon has long been ubiquitous on the majority of menus, not to mention a staple in cuisines around the world. As an ingredient it offers great versatility served raw as delicate sashimi, smoked with a variety of aromas, vividly cured, gently poached, roasted, fried - there are a whole host of preparations for the fish, with chefs creating new methods all the time.

This collection of salmon recipes contains some great inspiration to reinvent the fish you thought you knew so well. Anna Hansen cures the fish in beetroot and liquorice in her striking Salmon gravlax recipe, demonstrating that curing fish, while time consuming, is perfectly accessible to the home cook. For an easy summer starter recipe try Vivek Singh’s Salmon, tuna and mango ceviche, an incredibly fresh dish which is very quick to prepare.

For those who prefer their fish to be cooked using more traditional methods, try Josh Eggleton’s easy Salmon en papillote recipe. Tom Aikens’ healthy Salmon salad recipe, where the fish is cooked in a fragrant poaching liquid and served with a stunning watercress salad, is a wonderful option, too, for a light summer supper.

If catering for a larger group of people a whole salmon recipe can be a wonderful talking point, especially if served at the centre of the table. Galton Blackiston’s Baked salmon recipe is cooked encased in a salted crust which is removed before serving, revealing the perfectly pink, moist fish underneath.

Top pairings

Salmon is in many ways the chicken of the fish world - an ingredient you can serve in many different ways and therefore match with a number of different wines.

That said, it's a rich fish, often served with cream or butter and therefore a natural candidate to pair with a medium-to-full-bodied white wine such as chardonnay. But nowadays it's often served raw or grilled which opens to the door to many other wine pairings. Read on for my wine pairing suggestions:

10 of my favourite ways to serve salmon and the wines to pair with them

Raw salmon such as salmon sashimi or tartare

Try a crisp fresh white such as a gruner veltliner or a dry rosé - a surprisingly good match with salmon sashimi as I discovered here.

Salmon ceviche

As much about the zesty marinade as the fish itself. Torrontes from Argentina is a good pairing or - an unusual match but one I found worked well a while back - a Soave from Italy

Cold poached salmon with mayonnaise or a salmon terrine

Chablis is an incredibly reliable pairing for this kind of dish but other crisp dry whites like Pinot Grigio, Albarino, Sancerre or a crisp Chenin Blanc will match well too.

Warm salmon with a hollandaise or beurre blanc sauce

A classic salmon dish that matches well with a good quality oak-aged (but not too oaky) Chardonnay. White burgundy would be lovely. See also this pairing of salmon with leeks and chardonnay

Salmon en croute or fish pies with salmon

Again likely to be rich and creamy so Chardonnay should again hit the spot or try an old vine Chenin Blanc. See also this delicious recipe for salmon in pastry with currants and ginger.

Salmon fishcakes or salmon hash

Chardonnay again (this is getting boring but it is the most reliable wine pairing with salmon!). But a sparkling wine like Cava - or even champagne - can be good too.

Seared or grilled salmon

Here&rsquos where things get interesting. Because salmon is a meaty fish if you grill or char it you can pair it with a red. Pinot Noir is my favourite match but a Gamay would rub along happily too. If you prefer a white try a dry Pinot Gris.

Blackened or barbecued salmon

If you cook salmon with Cajun- or Creole-style spicing it can handle a more robust red still. Try a Merlot or a Zinfandel

Salmon teriyaki or yakitori

A fruity Pinot Noir is also a good wine match with Japanese style dishes such as salmon teriyaki or yakitori. Sake or fino sherry would be a good pairing too.

Tandoori salmon

With Indian spicing I&rsquod be inclined to go for a white such as a dry riesling or pinot gris rather than a red. Or read about this surprising fino sherry pairing

If you found this useful see this separate post on my top 10 drink pairings with smoked salmon

If you found this post useful and were happy to get the advice for free perhaps you'd think about donating towards the running costs of the site? You can find out how to do it here or to subscribe to our regular newsletter click here.

Salmon and Shrimp Risotto

Rinse salmon fillets, pat dry and cut into bite-sized pieces. Rinse shrimp. Sprinkle salmon and shrimp with lemon juice.

Peel carrot and cut into fine strips. Trim scallions, rinse and cut into thin strips. Blanch vegetables in boiling salted water for 1 minute and drain.

Heat 40 grams (approximately 3 tablespoons) butter in a saucepan, add rice and cook until translucent. Deglaze with 100 ml (approximately 1/4 cup) of white wine. Gradually, stir in 100 ml white wine and fish stock, stir well and cook until liquid is absorbed. Continue to add remaining broth in this manner and cook until rice is al dente, 20-25 minutes, stirring frequently.

Heat remaining butter and the remaining white wine in a pan. Add salmon and shrimp and sauté 4-5 minutes. Mix along with the vegetables into the rice. Season with salt and pepper and serve.

Salmon With White Wine

White wines tend to be a bit more forgiving on the salmon pairing front and are quite capable of handling a variety of sauces and seasonings that often debut with popular salmon dishes. If the salmon recipe at hand leans heavily on fresh herbs like dill or steers towards clean citrus flavor tones, then Sauvignon Blanc's crisp minerality, herbaceous notes, and citrus flavors promise a tasty tandem. If butter or cream sauces to highlight the fish, then veer towards a rich Chardonnay that has seen a bit of oak or shake it up and opt for the varietal depth and crisp character found in a Loire Valley Sancerre. The fuller body of the oaked Chardonnay, white Burgundy, or Sancerre will match the weight and mouthfeel of the fish, taking the pairing beyond flavors to textures. The off-dry style of many German Rieslings partner up well with the more subtle flavors of poached salmon dishes as well as bringing out the best in salmon wrapped up in spicy sushi themes, while the medium-bodied, floral aromas and apple character of Pinot Gris from either Oregon or Alsace show remarkable resilience with salmon prepared in a range of recipes. Gingered, brown sugar, or maple marinades with a touch of garlic and the yin and yang of sweet and savory call for the slightly tropical aromas and often the off-dry style of Gewurztraminer.

Whether it's a white, red, or rosé wine that ends up partnering with a favorite salmon dish, by viewing the recipe as a whole, considering the dominant seasonings, accompanying sauce, and cooking methods when deciding on which wine to pour, you'll be well on your way to experimenting with the best salmon pairing for your particular plate and palate.


  • Start out by rinsing off the scallops after you’ve taken off the side muscles. Make sure you dry them completely (I use paper towels or a clean dish towel for this) or they won’t brown properly or get a good sear when you sauté them. Add dashes of salt and pepper to season them.
  • Put your cast iron or nonstick skillet on the burner on high heat and then add your butter and olive oil to it.
  • Set your scallops in the pan in a single layer with a spatula or tongs (be careful, because the butter and oil will spit in a hot pan.)
  • Sear scallops for 1 minute on both sides and then lower the temperature to medium heat. (Do not move the scallops as they’re cooking, they won’t get as browned as they should).
  • Add the garlic, then cook for another 20 seconds.
  • Move the scallops to a plate and serve them up.

Pan Seared Scallop Flavor Variations

  • Lemon juice or lemon wedges: adding just a little citrus to fish amplifies the natural flavor and goes great with the garlic and butter and makes a great pan sauce. For some texture, you can use lemon zest as well.
  • White wine: use white wine with melted butter and olive oil mixture to give the scallops a very different flavor.
  • Shallots or chives: try finely chopping up these onion varieties if you want to give this dish a kick.
  • Parmesan: sprinkle a little parmesan onto the scallops right before you take them out of the pan and let the leftover heat melt it for a mild but delicious addition.

What to Serve Pan Seared Scallops with:

  • Creamy Garlic Mashed Potatoes: rich and creamy, with garlic notes that will match the scallops, this mashed potato recipe is a winner. : this is a lighter side dish that still brings out the garlic, butter flavors. But then again, this squash goes well with almost anything. : fun to make, pretty to look at, tasty to eat. All you have to do is cut them up, arrange them and roast them.


Scallops are basically only made up of water and protein, with a tiny bit of fat. They can be up to 80% protein with relatively low calories and, depending on what you cook them with, they have no carbs. They are also pretty obviously gluten-free. If you remove the butter in this recipe and just use olive oil, our pan seared scallops are a healthy, low-fat dinner. Another very good reason to eat them is because they’re delicious.


When buying your ingredients, look for large sea scallops. You can tell whether or not they are good a few different ways. Here are ways to tell if they are not good.

  • Shiny or wet-looking : This means they are not too fresh, unless you’re buying live ones that are in water when you get them. Wet scallops that have been out water for a long time are leaking something.
  • Soft : Scallops should be firm. Squishy scallops are a no-no. This means that the meat is not fresh and has started to go very bad.
  • Stinky : If you go to buy your scallops and they smell like old fish, that is a definite sign that they are at best not fresh and at worst a gastrointestinal nightmare. Fresh scallops should smell a lot like saltwater.


With proper preparation, you can eat some seafood raw. However, for our scallop recipe you definitely want the internal temperature to be 145 degrees F (62.7 degrees C), which is a universally safe temperature for cooked fish and shellfish, according to the USDA’s website. Cooking scallops is also a good way to make sure that bacteria is properly removed from your meal before you eat it.

  • Serve: for the good of you and your insides, don’t leave scallops at room temperature for more than 2 hours.
  • Store: you can store cooked scallops in the fridge for up to 3 days before it becomes a bad idea to eat them.
  • Freeze: if you keep them in an airtight container, cooked scallops are good frozen for up to 3 months.

Pan seared scallops are a great way to eat gourmet without paying the gourmet price. Even if this is your first time cooking, you’re sure to impress.

Chilli, Prawn & Chorizo Spaghetti

Quick, tasty dinner! An easy pasta dish with a yummy chilli kick!


  • TomatoesCherry
  • King Prawns
  • ChorizoChopped
  • Passataor tinned toms
  • ChilliFresh/flaked whatever you have !
  • Spaghetti/tagliatelleor any pasta you prefer!
  • Black Pepperfreshly ground
  • Basilfreshly chopped


  1. Cut the cherry toms in half, add the toms & chorizo & chilli into a small frying pan cook in a little oil for a few minutes, Bring pasta to the boil. Add king prawns and passsata to chorizo pan and heat through together. Toss into the pasta and season with black pepper and fresh basil! Enjoy.
  • Cuisine:Italian
  • Course:Less Than 600 Cal Meals
  • Skill Level:Beginner

Rate This Recipe

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You can’t go wrong with salmon, pasta and a great big dollop of crème fraîche. Make our high protein, low salt midweek dinner in a matter of 20 minutes.

Super salmon salad

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Wrap salmon in parcels with asparagus, dill and capers to create plenty of buttery juices to go with this nutritious, protein-packed meal.

Lime and pistachio salmon with salsa greens

Make salmon shine with a side of greens dressed in a zingy lime and toasted pistachio salsa. Don’t forget the greek yogurt on top!

Sticky ginger salmon

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Thai salmon parcels

This recipe creates a light, fragrant sauce for the salmon, making this a delicious as well as high-protein midweek meal.

Salmon risotto

You don’t have to spend hours cooking to make something delicious. This hot-smoked salmon, dill and lemon risotto is full of light, fresh flavours and is ready in just 30 minutes – perfect for a midweek meal.

Healthy fish pie

Salmon fillets work brilliantly with haddock and prawns in this nutrient-packed fish pie. It’s a fail-safe option for a healthy yet filling dinner.

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Supergrain salmon with chilli and mint dressing

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Scallops are a popular choice to start a dinner party as they not only look and taste beautiful, but carry connotations of luxury to make your guests feel special. Chris Horridge's Scallop recipe, which fuses the sweetness of peas with a surprising piquant hit from cumin, is bound to impress, or try Marcello Tully’s classic French Scallop mousse for a rich seafood starter.

Salads are a perfect option for lighter seafood starters to make sure people have enough space to consume their entrée. Present a zingy Crab salad to impress your guests with Andy Waters' recipe, perfect for warmer months, or go retro with Chris Horridge’s take on the classic Prawn cocktail. Ceviche, a cured fish dish originating in South America, makes a wonderful light, healthy starter - try Martin Wishart’s signature Halibut ceviche recipe which pairs the fish with mango and passion fruit.


Always follow the season when getting your pheasant from shot to pot. Dryness is a criticism oft leveled at pheasant and this is particularly a problem with older birds. Long, slow cooking is the answer. But with the young birds at the start of the season, you can’t do better than roasting it whole. Our perfect roast pheasant white wine and charlotte potatoes is not too heavy and makes the perfect Sunday lunch before the temperatures drop. Or try our salt-crust baked pheasant with truffle butter for a game twist on the traditional Sunday roast.

A roast is not the only way to use the whole bird. When proper cold weather comfort food is called for, our pheasant Keralan curry is a spicy supper perfect for warming the cockles. It uses all of the meat and the carcass can be saved for stock – follow our recipe for the very best pheasant stock. Or our pheasant chilli with black beans and chocolate makes for a rich weekday offering – spicy, satisfying and makes good use of a surprising ingredient. Or for something quick yet hearty, pheasant carbonara is a long-held Field favourite for good reason. Our rich and creamy pheasant, leek and potato soup with cream and cognac is best saved for the coldest days. And keep the sniffles at bay with our pheasant meatballs in broth with orzo.

If you have smalls to feed, pheasant Kiev is a popular supper. And it shows how pheasant makes an excellent substitute for chicken – as does chorizo, pheasant and prawn paella. Or put a game twist on family favourites, try our pheasant, curly kale and mature cheddar lasagne. Our best pheasant burgers are guaranteed to enthuse smalls, whether served mid-week or saved as summer barbecue fare.

Finally, don’t forget about pheasant for morsels to pocket and take with you into the field. Spicy pheasant samosas are perfect for cheering up a drab day, or pheasant and walnut pasties. And if you are feeling adventurous, our pheasant scotch quails eggs require patience but are a guaranteed crowd-pleaser for elevenses, as is coronation pheasant with clementines and toasted almonds.


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