Sea
Scallops over Leeks with Mango Curry Sauce
8
servings
3
tablespoons grapeseed oil
4
tablespoons (1/2 stick or 1/4 cup) butter
4
leeks, white and tender greens parts only, cleaned and sliced on the
bias into 1/2-inch pieces
1
onion, peeled and thinly sliced
1
garlic clove, peeled and thinly sliced
1
mango, pureed
2
tablespoons mild curry paste
1/2
cup dark chocolate chips
8
(U-10) sea scallops
2
teaspoons chili powder
2
teaspoons dark cocoa
Salt
and freshly ground black pepper
1/4
cup sour cream
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 and curry paste and stir until heated
through. 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."
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.
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.
Spoon
some leeks into the center of serving plate. Top with scallops and
spoon curry sauce around.
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