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
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