Curried Seafood Crepes

Recipe Ingredients

2 cups	474ml	Chicken stock
2 cups	474ml	Dry white wine
1/2 lb	227g / 8oz	Sea scallops - cut 1/2" pieces
1/2 lb	227g / 8oz	Scrod fillet - cut 1/2" pieces
3 tablespoons	45ml	Unsalted butter
2		Carrots - halved lengthwise,
		And cut crosswise into 1/4" slices
2 tablespoons	30ml	Water
		Salt - to taste
1		Sugar
2 tablespoons	30ml	All-purpose flour
2 teaspoons	10ml	Curry powder
1 cup	237ml	Milk
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Bottled Major Grey's chutney - minced
		Fresh lemon juice - to taste
1 cup	237ml	Frozen peas - thawed
1 tablespoon	15ml	Minced fresh parsley
1		Curry Crepe Batter - see * Note
		Parsley sprigs - for garnish
		Lemon slices - for garnish

Recipe Instructions

* Note: See the "Curry Crepe Batter" recipe which is included in this collection.

For the filling: In a large saute pan bring the chicken stock and wine 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 350 degree oven for 10 minutes, or until they are heated through. Transfer the crepes to serving plates and garnish with parsley and lemon.

This recipe yields 12 crepes, 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8863 broadcast 04-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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