Render bacon over medium heat. Add 1 tsp of oil. Add cabbage and sweat until tender. Add shallots and garlic, and saute until they start to soften. Add mango and turn heat to high. Once it starts to sizzle, add the vinegar and shake the pan to deglaze. Remove from pan and place on a warm plate. Heat the second amount of oil in a frying pan over medium-high heat and sear the scallops until golden brown (you may want to do this in batches so the pan is not overcrowded). Season with salt and pepper and serve atop the cabbage mixture. Yield: 3-4 servings.