Recipe By : Cooking Live Show #CL8863
Serving Size : 12 Preparation Time :0:00
Categories : Cooking Live
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
2 c Chicken stock
2 c Dry white wine
Salt
1/2 lb Sea scallops -- cut into 1/2"
- pieces
1/2 lb Scrod fillet -- cut into 1/2"
- pieces
3 tb Unsalted butter
2 Carrots -- halved lengthwise
- and cut crosswise
- into 1/4" slices
1 pn Sugar
2 tb All-purpose flour
2 ts Curry powder
1 c Milk
2 tb Bottled major grey's chutney -- minced
Fresh lemon juice -- to taste
1 c Frozen peas -- thawed
1 tb Fresh parsley -- minced
Curry crepe batter
- (recipe follows)
Parsley sprigs -- for garnish
Lemon slices -- for garnish
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 tb of the butter, stir in the carrots, 2 tb 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 tb 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 tb 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.
