Episode
Seared Scallops and Quenelles of Sorbet with Charlie Trotter
Chef Charlie Trotter of his own restaurant, Charlie Trotter's, in Chicago, Ill. visits Julia Child in her kitchen. Chef Trotter prepares the main dish, seared scallops with curried carrot broth. He follows this entree with his multi-fruit dessert, quenelles of sorbet in a warm peach soup.
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About Julia Child: Cooking with Master Chefs
Julia Child visits sixteen nationally acclaimed master chefs in their own kitchens. Each chef demonstrates distinct techniques, regional recipes, and culinary tips which guide home cooks through their favorite recipes.
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