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1
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.
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2
Drain the seafood and reserve the poaching liquid in a bowl.
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3
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.
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4
Remove the lid, cook carrots, stirring, for 1 minute, or until they are just tender, and add them to the seafood.
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5
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.
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6
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.
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7
Simmer, whisking occasionally for 5 minutes, or until it is very thick, then stir in the chutney and the lemon juice.
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8
Stir in the seafood and carrot mixture, the peas, minced parsley, and enough of the poaching liquid, by teaspoonfuls, to thin to desired consistency.
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9
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.
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10
Arrange the crepes on a buttered baking sheet and bake them in a preheated oven for 10 minutes, or until they are heated through.
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11
Transfer the crepes to serving plates and garnish with parsley and lemon.
