Pan-fried scallop bites, mango salsa

Salsa:

• 60 ml (1/4 cup) mango, cut into 1 cm (1/3 in.) dice
• 30 ml (2 tbsp) tomato flesh, cut into 1 cm (1/3 in.) dice
• 15 ml (1 tbsp) orange bell pepper, cut into 1 cm (1/3 in.) dice
• 15 ml (1 tbsp) grape seed oil
• Juice of 1/2 lime
• 5 ml (1 tsp) fish sauce
• 5 ml (1 tsp) fresh chives, thinly sliced
• 1 pinch Espelette pepper
• Sea salt

Scallops:

• 15 ml (1 tbsp) vegetable oil
• 15 ml (1 tbsp) butter
• 12 U12-size scallops
• Salt and freshly ground black pepper