The French Chef Season 1, Ep. 5 “Scallops”

Frozen scallops

If you buy frozen, be sure there isn’t a block of ice at the bottom of the package. If there is, it means they have been frozen, thawed, and re-frozen.

If it smells right

They are in good shape if they smell good enough to eat.


Green onions can alway substituted for shallots.


When coating the scallops in flour, use a sieve to get rid of the extra flour.

Roux of thumb

Use 2 tablespoons of flour per cup of liquid when putting together a roux.

White Roux

When flour and fat are cooked together for several minutes is known as a white roux.

Lessons from Julia is a weekly series where I post what I am learning from watching episodes of The French Chef with Julia Child starting at season 1, episode 1.

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