*  Exported from  MasterCook  *
                           Curried Seafood Crepes
 Recipe By     : Cooking Live Show #CL8863
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         for the filling:
    2      cups          chicken stock
    2      cups          dry white wine
      1/2  pound         sea scallops -- cut into 1/2-inch
                         -- pieces
      1/2  pound         scrod fillet -- cut into 1/2-inch
                         -- pieces
    3      tablespoons   unsalted butter
    2                    carrots -- halved lengthwise
                         -- and cut crosswise
                         -- into 1/4-inch
                         -- slices
    1      pinch         sugar
    2      tablespoons   all-purpose flour
    2      teaspoons     curry powder
    1      cup           milk
    2      tablespoons   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 s
 callops and the scrod, and poach the seafood, its surface covered with a butter
 ed 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 butt
 er, stir in the carrots, 2 tablespoons water, salt, sugar, and cook covered, ov
 er moderate heat for 2 minutes. Remove the lid, cook carrots, stirring, for 1 m
 inute, or until they are just tender, and add them to the seafood. Melt the rem
 aining 2 tablespoons butter in the pan, whisking in the flour, and cook the rou
 x 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 minut
 es, or until it is very thick, then stir in the chutney and the lemon juice. St
 ir in the seafood and carrot mixture, the p!
 eas, minced parsley, and enough of the poaching liquid, by teaspoonfuls, to thi
 n 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 an
 d bake them in a preheated oven for 10 minutes, or until they are heated throug
 h. Transfer the crepes to serving plates and garnish with parsley and lemon.
 Yield: 12 crepes, 4 to 6 servings
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