Recipe - Curried Seafood Crepes

For the filling:
2 cup Chicken stock
2 cup Dry white wine
Salt
One half pound Sea scallops, cut into
1/2inch pieces
One half pound Scrod fillet, cut into
1/2inch pieces
3 tablespoon Unsalted butter
2 Carrots, halved lengthwise
and cut crosswise into
1/4inch slices
1 pn Sugar
2 tablespoon Allpurpose flour
2 teaspoon Curry powder
1 cup Milk
2 tablespoon Bottled major grey's
chutney, minced
Fresh lemon juice to taste
1 cup Frozen peas, thawed
1 tablespoon Minced fresh parsley
1 Recipe curry crepe batter
(recipe follows)
Parsley sprigs for garnish
Lemon slices for garnish

For the filling: In a large saute pan bring 4 cups water to a simmer, add
the scallops and the scrod, and poach the seafood, its surface covered with
a buttered round of waxed paper, at a bare simmer for 5 minutes. Drain the
seafood and reserve the poaching liquid in a bowl. In the pan melt 1
tablespoon of the butter, stir in the carrots, 2 tablespoons water, salt,
sugar, and cook covered, over moderate heat for 2 minutes. Remove the lid,
cook carrots, stirring, for 1 minute, or until they are just tender, and
add them to the seafood. Melt the remaining 2 tablespoons butter in the
pan, whisking in the flour, and cook the roux over moderately low heat,
whisking for 3 minutes. Whisk in the curry powder, add the milk in a
stream, whisking, and salt and pepper to taste, and cook the mixture,
whisking until it is smooth. Simmer, whisking occasionally for 5 minutes,
or until it is very thick, then stir in the chutney and the lemon juice.
Stir in the seafood and carrot mixture, the peas, minced parsley, and
enough of the poaching liquid, by teaspoonfuls, to thin to desired
consistency. Put 2 tablespoons of mixture into each prepared crepe filling
one quadrant, fold the crepe in half over the filling, and fold it in half
again to form a triangle. Arrange the crepes on a buttered baking sheet and
bake them in a preheated oven for 10 minutes, or until they are heated
through. Transfer the crepes to serving plates and garnish with parsley and
lemon.

Yield: 12 crepes, 4 to 6 servings

Recipe by: Cooking Live Show #CL8863 Posted to MCRecipe Digest V1 #597 by
Angele Freeman jfreeman@netusa1.net on Apr 29, 1997