Scallops with sunchoke mostarda

Scallops with sunchoke mostarda

Ciano, New York City

Cool Plates features dishes from across the country to help inspire chefs' creativity

This is a springtime variation of chef Shea Gallante’s autumn dish made with Hubbard squash mostarda, which is itself a variation on traditional Italian mostarda, which is usually made with fruit.

Gallante chops sunchokes and apples into small dice and cooks them in a mixture of vegetable stock, apple juice, simple syrup, mustard seed and mustard oil until tender.

He also

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.