Seared Scallops and Quenelles of Sorbet with Charlie Trotter

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

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.

AIR DATE 5/20/95