Sea Scallops over Leeks with Mango Curry Chutney Sauce Recipe

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Sea Scallops over Leeks with Mango Curry Chutney Sauce
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Ingredients
13
Count
Nutrition
618
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  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.)
  2. 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.
  3. While the sauce is cooking, dust the scallops on both sides with chili powder and cocoa powder, and season with a little salt.
  4. 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.
  5. Gradually add the bowl of tempered sour cream to the sauce a little at a time and allow to thicken over low heat, about 5 more minutes.
  6. While the sauce is thickening, return to the pan in which you sauteed the leeks and if you have not already done so, remove them to a utility platter to keep warm. Wipe out the same pan, heat the remaining 1 tablespoon oil over medium-high heat to the smoking point and melt 1 tablespoon of the butter in it (reserving the last 2 tablespoons of butter). Sear each side of the scallop leaving undisturbed for the first 2 minutes or so to let the caramelization process to begin. This will not only allow the seasonings integrate into the surface of the scallops, but will prevent tearing. Further cook the scallops until you see (from the side) that they are beginning to turn opaque inside. When you notice that the opacity extends about 1/4 of the way down from each flat side of the scallop, remove the scallops to a plate and cover them with a pot lid to allow carryover cooking to take over, to avoid overcooking the scallops.
  7. Spoon some leeks into the center of serving plate. Top with scallops and spoon curry sauce around.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 618.25 Kcal (2588 kJ)
Calories from fat 520.81 Kcal
% Daily Value*
Total Fat 57.87g 89%
Cholesterol 123.99mg 41%
Sodium 117.84mg 5%
Potassium 193.6mg 4%
Total Carbs 25.22g 8%
Sugars 7.88g 32%
Dietary Fiber 1.72g 7%
Protein 2.82g 6%
Vitamin C 23.3mg 39%
Vitamin A 1.4mg 46%
Iron 1.7mg 10%
Calcium 64mg 6%
Amount Per 100 g
Calories 298.73 Kcal (1251 kJ)
Calories from fat 251.65 Kcal
% Daily Value*
Total Fat 27.96g 89%
Cholesterol 59.91mg 41%
Sodium 56.94mg 5%
Potassium 93.54mg 4%
Total Carbs 12.18g 8%
Sugars 3.81g 32%
Dietary Fiber 0.83g 7%
Protein 1.36g 6%
Vitamin C 11.3mg 39%
Vitamin A 0.7mg 46%
Iron 0.8mg 10%
Calcium 30.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.8
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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