Seared scallops with curried carrot broth from In Julia's Kitchen with Master Chefs by Julia Child and Nancy Verde Barr

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Notes about this recipe

  • hibeez on December 16, 2023

    This is a stunning --and delicious! -- first course or even a main dish (with an additional scallop or two). While most Trotter recipes seem complicated, this one is less so because most of the parts can be done ahead of time. Reducing the carrot juice and making the broth, cooking the chard or spinach, mushrooms and beans, making the compound butter -- all can be done before guests arrive. The final searing of the scallops takes but a few minutes, and the dish can be assembled with a reheating of the broth.

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