Sea Scallops over Leeks with Mango Curry Chutney Sauce Recipe

Name: Sea Scallops over Leeks with Mango Curry Chutney Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons grapeseed oil (1 tablespoon to saute the leeks, 1 tablespoon to saute the onion and garlic for the sauce, and 1 tablespoon to sear the scallops); 4 tablespoons (1/2 stick or 1/4 cup) butter, (1 tablespoon to saute the leeks, 1 tablespoon to sear the scallops, and 2 tablespoons to whisk into the sauce); 4 leeks, white and tender greens parts only, soaked in salt water to remove grit and sliced on the bias into 1/2-inch pieces; 1 onion, peeled and thinly sliced; 1 garlic clove, peeled and thinly sliced; 2 cups mango/peach juice (preferably with no additional sugar added); 2 tablespoons mild curry paste; 1/2 cup dark chocolate chips (recommended: Hershey's Special Dark Chocolate Chips); 8 (U-10) sea scallops; 2 teaspoons chili powder; 2 teaspoons dark cocoa (recommended: Hershey's Cocoa Special Dark Chocolate); Salt and freshly ground black pepper; 1/4 cup sour cream

Servings: persons

3 tablespoons grapeseed oil (1 tablespoon to saute the leeks, 1 tablespoon to saute the onion and garlic for the sauce, and 1 tablespoon to sear the scallops)
4 tablespoons (1/2 stick or 1/4 cup) butter, (1 tablespoon to saute the leeks, 1 tablespoon to sear the scallops, and 2 tablespoons to whisk into the sauce)
4 leeks, white and tender greens parts only, soaked in salt water to remove grit and sliced on the bias into 1/2-inch pieces
1 onion, peeled and thinly sliced
1 garlic clove, peeled and thinly sliced
2 cups mango/peach juice (preferably with no additional sugar added)
2 tablespoons mild curry paste
1/2 cup dark chocolate chips (recommended: Hershey's Special Dark Chocolate Chips)
8 (U-10) sea scallops
2 teaspoons chili powder
2 teaspoons dark cocoa (recommended: Hershey's Cocoa Special Dark Chocolate)
Salt and freshly ground black pepper
1/4 cup sour cream

1
["Heat 1 tablespoon of the grapeseed oil over medium heat in a large saute pan and add 1 tablespoon of the butter (reserving the other 2 tablespoons oil and the other 3 tablespoons butter).", "Reduce the heat to low and slowly cook the leeks until tender.", "Transfer to a utility platter, cover and keep warm.", "(Keep the same pan handy to sear the scallops.)", "While the leeks are cooking, in a separate medium saucepot heat 1 tablespoon of oil over medium heat (reserving the last tablespoon of oil) and saute the onion and garlic until the onion becomes translucent.", "Add the mango peach juice and curry paste and let reduce by two-thirds.", "Whisk in the chocolate chips and cook for about 10 minutes to integrate flavors.", "While the sauce is cooking, dust the scallops on both sides with chili powder and cocoa powder, and season with a little salt.", "Return to the saucepot, and reduce the heat to low.", "Take 1/4 cup of the hot sauce and put it into a separate bowl.", "Gradually add the sour cream into the hot sauce, a spoonful at a time to temper the sour cream and keep it from ""breaking.""

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons grapeseed oil (1 tablespoon to saute the leeks, 1 tablespoon to saute the onion and garlic for the sauce, and 1 tablespoon to sear the scallops), 4 tablespoons (1/2 stick or 1/4 cup) butter, (1 tablespoon to saute the leeks, 1 tablespoon to sear the scallops, and 2 tablespoons to whisk into the sauce), 4 leeks, white and tender greens parts only, soaked in salt water to remove grit and sliced on the bias into 1/2-inch pieces, 1 onion, peeled and thinly sliced, and more.

Yes, Sea Scallops over Leeks with Mango Curry Chutney Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Scallops over Leeks with Mango Curry Chutney Sauce

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