Name: eggs, pasta, pea, shrimp (Standard)
Total time: 25 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 12 oz Spaghetti or Linguine; 1 lb Shrimp-peeled and deveined; 1 cup Frozen peas; 2 large Eggs; 1/4 cup Milk; 1/4 cup Parmesan cheese-grated; 2 tbsp Butter; 2 cloves Garlic-minced; 1/4 tsp Black pepper-freshly ground; Salt-to taste Salt

Recipe tier

¾ cup Arborio rice
3.0 cup Hot stock
¼ cup Dry white wine
⅛ cup Olive oil
½ unit Shallot
½ pinch Saffron threads
⅛ cup Parmesan cheese
1 tbsp Unsalted butter
1 pinch to taste Salt
¼ cup Fresh peas
4.0 unit Large diver scallops
2 large Egg yolks
1 tbsp Neutral oil
½ tbsp Butter
½ tbsp Olive oil
1 pinch for garnish Edible flowers
1 pinch for garnish Microgreens
1 pinch freshly ground Black pepper

Equipment

Large pot
Colander
Medium bowl
Large skillet
Whisk

Instructions

🎙️ Cook with voice coach

1. **Mise en Place:** Mince shallot. Soak saffron in 2 tbsp warm water. Heat stock. Pat scallops very dry.
2. **Risotto Base:** In a wide, heavy-bottomed pan, heat 1/4 cup olive oil over medium. Sauté shallot until translucent (3-4 min). Add Arborio rice, toast 1-2 min until edges are translucent.
3. **Deglaze & Saffron:** Deglaze with 1/2 cup dry white wine, stirring until absorbed. Stir in saffron (with liquid).
4. **Risotto Cooking:** Gradually add hot stock, one ladleful at a time, stirring constantly. Allow each addition to be almost fully absorbed before adding the next. Continue for 18-20 min until rice is creamy and al dente with a fluid consistency.
5. **Finish Risotto:** Stir in fresh peas during the last 5 min. Remove from heat. Stir in 1/4 cup Parmesan and 2 tbsp unsalted butter until creamy. Season with salt and black pepper. Cover and rest.
6. **Poach Egg Yolks:** While risotto rests, fill a small saucepan with 2 inches of water and 2 tbsp neutral oil. Heat to 160°F (70°C). Carefully slide 4 egg yolks into water; poach 3-4 min until whites set, yolks liquid. Remove with slotted spoon to paper towel.
7. **Sear Scallops:** Heat 1 tbsp butter and 1 tbsp olive oil in a separate skillet over medium-high until shimmering. Sear 8-12 diver scallops (do not crowd) for 1.5-2 min per side until deep golden-brown crust forms and centers are just opaque. Season with salt and black pepper.
8. **Assemble & Serve:** Spoon risotto into bowls. Top with 2-3 scallops. Gently place a poached egg yolk beside scallops. Garnish with edible flowers and microgreens. Serve immediately.