American Masters

Jacques Pépin makes a seafood omelet

6m 40s

"I like omelets in any form, but the seafood omelet that I’m doing here is a bit more rich and sophisticated than most. I sauté some shrimp and scallops, (you could also use some fish), a bit of scallion, mushroom, all together, which takes only a couple of minutes. It’s a very elegant dish for a light supper."

Aired: 09/02/20

Support for American Masters is provided by AARP, The Rosalind P. Walter Foundation, Thea Petschek Iervolino Foundation, Burton P. and Judith B. Resnick Foundation, The Philip and Janice Levin Foundation, Jeffrey Katz and Beth Rogers, Kate W. Cassidy Foundation, The Marc Haas Foundation, Lillian Goldman Programming Endowment, Seton J. Melvin, Candace King Weir, Koo and Patricia Yuen, Laura Richards and Jim Naughton, Filomen M. Dagostino Foundation, André and Elizabeth Kertész Foundation, The Blanche and Irving Laurie Foundation, Ellen and James S. Marcus, Blanche and Hayward Cirker Charitable Lead Annuity Trust, The Charina Endowment Fund, and public television viewers.