In a small bowl, combine the orange juice, shallot, ginger, lime juice, and lemon juice 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.
PREPARE THE SCALLOPS:
Rinse the scallops and pat them 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 and then gently turn each one over. Cook 1 minute longer or until translucent in the center. Remove from the heat.
ASSEMBLE THE SALAD:
Toss the greens, mango, green onion and almonds with the desired amount of vinaigrette in a salad bowl.
Divide the salad mixture evenly among 4 plates. Top each serving with 5 scallops and serve immediately with the remaining vinaigrette.