Thaw scallops pat them dry. Reserve.
Blend mango chunks until you get a paste.
Melt butter in a large skillet over medium-high heat.
Add scallops and cook for 1-2 minutes on each side. Remove them from pan.
Add the shallots to the skillet and sauté until tender.
Add garlic and pepper flakes. Cook for about a minute.
Stir in pineapple juice and bring it to a boil.
Cook until liquid is reduced by half.
Stir in the mango paste.
Return scallops to the pan and heat them through. Gently stir to coat the scallops.
Arrange white rice on the plate, add the scallops and mango sauce.
Sprinkle chopped cilantro.