In saucepan, melt butter over medium-high heat; add leeks, 1/3 cup water, pepper and all but a pinch of the salt. Cook, stirring occasionally, until tender, about 10 minutes. Reduce heat to low; stir in cream and nutmeg. Cover and cook until thickened, about 5 minutes.
Pat scallops dry; sprinkle with curry powder and remaining salt.
Meanwhile, in skillet, heat oil over medium-high heat. Cook scallops, turning once, until golden brown outside and opaque inside, about 5 minutes. Serve with leek mixture.
calories 314, fat 21g, carb 10g, sodium 583g, protein 22g
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 139 (84%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 51.9mg||16 %|
|Sodium 429.8mg||15 %|
|Potassium 122.4mg||3 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.1g|
|Protein 6g||9 %|
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Calories per serving: 166
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