Sea Scallops over Leeks with Mango Curry Chutney Sauce

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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