Place the mango juice, dried mango and ginger in a small saucepan and bring to the boil, then cook for about 5 minutes until reduced by half. Transfer the mixture to a bowl and leave to cool.
Heat a nonstick frying pan until smoking, add the oil then the scallops and cook for 3 minutes on each side until golden and just cooked through.
Meanwhile, mix together the cooled mango mixture and the remaining ingredients, then season.
Spoon the salsa over the scallops and serve with the salad leaves.