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.