Scallop Cone Sushi Recipe

Prepare stock and marrow

Keep 3 cups of chicken or vegetable stock warm in a saucepan over low heat. If using bones roasted earlier, scoop roasted bone marrow from the bones and roughly mash it; measure 1/2 cup.

Sweat aromatics

In a medium saucepan over medium heat, melt 2 tbs butter. Add finely diced onion and cook until translucent (about 4 minutes). Add minced garlic and cook 30 seconds until fragrant.

Toast rice and deglaze

Add 1 cup Arborio rice to the pan and stir to coat with butter and aromatics; cook 1–2 minutes until edges of rice appear translucent. Pour in 1/2 cup dry white wine and stir until mostly evaporated.

Ladle stock and finish risotto

Add one ladle (about 1/2 cup) of hot stock to the rice and stir continuously until nearly absorbed. Continue adding stock, ladle by ladle, stirring frequently and allowing absorption each time, for 18–20 minutes until rice is al dente and creamy.

Incorporate marrow and cheese

When rice is nearly done, stir in the roasted bone marrow (about 1/2 cup) until fully melted and incorporated. Remove from heat and stir in 1/2 cup grated Parmesan, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp rice wine vinegar (optional) to brighten. Adjust seasoning to taste. Keep risotto slightly firmer than usual — it should be scoopable and coolable for piping into cones.

Cool risotto

Transfer risotto to a shallow tray and spread to cool slightly for 10–15 minutes. If you plan to pipe, allow it to cool to warm (not hot) so it holds shape in the cones.

In a small bowl combine 1/2 cup ponzu, 1 tsp white truffle oil, 2 tsp yuzu or lemon juice, 1 tsp light soy sauce, 1/2 tsp finely grated ginger, and 1 tbsp thinly sliced scallion. Stir and taste; adjust acidity or truffle oil. Refrigerate until ready to use. This sauce will be used as a drizzle and quick marinade for the seared scallops.

Prep scallops

Pat 8 large scallops dry with paper towels. Remove and discard the small side muscle if attached. Season both sides lightly with 3/4 tsp salt and 1/2 tsp black pepper.

Sear scallops

Heat a heavy skillet over high heat until very hot. Add 2 tbs neutral oil and heat until shimmering. Sear scallops 2 minutes on the first side without moving until a golden-brown crust forms. Flip and sear the other side 45–60 seconds until just cooked through (center slightly translucent). Remove scallops to a plate and let rest briefly. Immediately spoon or brush a little truffle ponzu over each scallop to glaze (about 1/2 tsp per scallop).

Fill cones

Using a small spoon or piping bag, portion the cooled bone marrow risotto into 8 sesame cones or mini crispy cones — about 2–3 tbs risotto per cone — leaving room for a scallop on top.

Assemble

Place one glazed seared scallop on top of the risotto in each cone. Drizzle a few drops of additional truffle ponzu over each scallop if desired. Garnish with a few microgreens, a tiny sprinkle of lemon zest, and a very light drizzle (optional) of extra truffle oil (about 1/8 tsp total distributed).

Serve

Arrange cones upright on a serving board or cone rack. Serve immediately so scallops are warm and risotto is creamy; provide extra truffle ponzu on the side for dipping.