*  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
                         salt
      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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