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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
Parsley sprigs for garnish
Lemon slices for garnish
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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.
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