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1
In a large saucepan bring 4 cups water to simmer, add the scallops and the scrod, and poach the seafood, its surface covered with a buttered round or wax 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, the salt, and the sugar, and cook the carrots, covered, over moderate heat for 2 minutes.
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4
Remove the lid, cook the 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, whisk 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 the mixture, whisking occasionally, for 5 minutes, or until it is very thick, and stir in the chutney and the lemon juice.
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8
Stir in the seafood carrot mixture, the peas, the minced parsley, and enough of the reserved poaching liquid, by teaspoons, to thin the mixture to the desired consistency.
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9
The filling may be made 1 day in advance and kept covered and chilled.
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10
Make 12 crepes (procedure follows) with the curry crepe batter.
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11
Working with one crepe at a time, put 2 tablespoons of the filling on one quadrant of each crepe, fold the crepe in half over the filling, and fold it in half again to form a triangle.
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12
Arrange the crepes on a buttered baking sheet and bake them in a preheated 400F.
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13
oven for 10 minutes, or until they are heated through.
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14
Transfer the crepes to serving plates and garnish them with the parsley sprigs and the lemon slices.
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15
In a blender or food processor blend the flour, the curry powder, the salt, the broth, the eggs, and the butter for 5 seconds.
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16
Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more.
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17
Transfer the batter to a bowl and let it stand, covered, for 1 hour.
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18
The batter may be made 1 day in advance and kept covered and chilled.
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19
Makes enough batter for about 15 crepes.
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20
Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot.
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21
Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat.
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22
Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan.
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23
Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl.
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24
Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe for 1 minute, or until the top appears almost dry.
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25
Turn the crepe, cook the other side lightly, and transfer the crepe to a plate.
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26
Make crepe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary.
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27
The crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
