1

Prepare vinaigrette: Combine orange juice, shallot, ginger, lime juice, and lemon juice in a small bowl and mix well. Let stand for 10 to 15 minutes. Strain the juice mixture into a bowl, discarding the solids. Whisk the olive oil, salt and pepper into the juice mixture until blended.

2

Prepare salad: Rinse scallops and pat dry. Remove the "feet" (the small muscle sometimes found on the side of the scallop) and discard. Heat the olive oil in a large nonstick sauté pan until almost smoking. Add the scallops to the hot oil and sprinkle with salt and pepper. Cook for 1 minute longer or until translucent in the center. Remove from the heat.

3

Toss the frisée, mangoes, scallions and almonds with the desired amount of vinaigrette in a salad bowl. Divide the frisée mixture evenly among 4 plates. Top each serving with 5 scallops and serve immediately with the remaining vinaigrette.