Step 1

Combine shallot and 2 cups water in bowl; set aside. Heat 1 tablespoon oil in small saucepan over medium heat until shimmering. Add ginger, coriander, mustard, turmeric, and cayenne and cook until fragrant, about 30 seconds. Stir in mango, ¼ cup water, vinegar, currants, sugar, and ¼ teaspoon salt. Bring to simmer and cook, stirring occasionally, until mixture is thickened and reduced to about 1 cup, 10 to 15 minutes. Drain shallot and stir into chutney. Let chutney cool to room temperature, about 30 minutes. Stir in mint and season with salt and pepper to taste.

Step 2

Place scallops on rimmed baking sheet lined with clean kitchen towels. Place second clean kitchen towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature, covered with towel, for 10 minutes.

Step 3

Pat scallops dry and season with salt and pepper. Heat remaining 2 tablespoons oil in 12-inch skillet over high heat until just smoking. Add half of scallops in single layer and cook, without moving, until well browned on first side, about 1½ minutes. Flip scallops and continue to cook until sides are firm and centers are opaque, about 1½ minutes. Transfer scallops to plate and tent with aluminum foil. Repeat with remaining scallops; transfer to plate. Serve scallops with chutney.