Seared Scallops and Quenelles of Sorbet with Charlie Trotter

Chicago restaurateur Charlie Trotter creates a scallop entree and a fruity sorbet dessert.

Seared Scallops and Quenelles of Sorbet with Charlie Trotter In Julia's Kitchen With Master Chefs

Premiered May 20, 1995
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.

About the Program

In Julia's Kitchen With Master Chefs

Julia Child takes an in-depth look at contemporary American cooking with the top chefs in the world. Inviting the master chefs (literally!) into her kitchen, Julia cooks with the pros, detailing their techniques and dishes in these classic episodes.

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