Remove the scallops from the shell. Pat all 24 scallops dry with paper towel. Wash and dry the shells then arrange on a large platter of crushed ice.
To make the dressing, combine all the dressing ingredients in a bowl. Cover and set aside.
Combine the Scarlet Delight® mango, Qukes®, shallot and ginger in a bowl. Stir gently to combine. Spoon a little into the base of each scallop shell.
Heat a large non-stick pan over high heat until very hot. Drizzle a little olive oil over the scallops and turn to coat. Cook the scallops in batches, for 1–2 minutes, or until the seared and caramelised. Turn the scallops over, allow them to touch the hot pan quickly, then remove to a plate. Make sure the pan is hot before cooking the next batch.
Place two scallops into each shell. Season with salt and pepper. Spoon the dressing over the scallops, then spoon over more salsa. Top with herbs and serve.