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January 2019

Scallop Recipes

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Stuffed Leg Of Duck with Red Wine Sauce

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Curried Seafood Crepes Recipe

Curried Seafood Crepes recipe and other scallop recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Curried Seafood Crepes recipe  PDF



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 wa ed 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 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 mi ture, 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 mi ture, the p eas, minced parsley, and enough of the poaching liquid, by teaspoonfuls, to thi n to desired consistency. Put 2 tablespoons of mi ture 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.

Curried Seafood Crepes recipe and other scallop recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
827 people have voted
Last Reviewed on 2019-01-21



Monday, Jan 21 2019 Download & Print Curried Seafood Crepes recipe  PDF   Scallop recipes RSS   New

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