Through accident or genius, Alexandra prepared the scallops with half the butter suggested by Julia with good results. Alexandra contends even with less butter, it seems a bit rich for a main course.
The Clafouti was prepared with firm fresh nectarines. Besides being more flavorful, the firm fruit retained a pleasing texture and did not disintegrate upon cooking. The Frank family agrees that the flan is best the following day. Gretchen notes the texture seemed more dense and creamy.