This easy dish is great as a main or side.
In a small saucepan, bring vinegar, wine, lemon juice and honey to a boil over high heat on grill side of burner or on one grill rack turned to high.
Add rosemary. Boil, swirling a few times until reduced to ¼ cup. Transfer 1 tbsp glaze to a small bowl. Remove from heat.
Meanwhile, peel mango and slice into strips. Place strips on a perforated grill tray.
Pat scallops dry and place on tray with mango. Brush oil lightly over both sides of mango, then brush remaining oil over scallops. Season scallops with salt and pepper.
Thinly slice shallot. Add to bowl with glaze. Set tray on grill rack.
Grill mango 2 minutes or until lightly charred, turning once. Transfer mango to a cutting board and dice while scallops finish grilling.
Grill scallops 2 minutes, turn and brush with half the glaze. Grill 3-4 minutes turning and brushing with remaining glaze. Remove tray from grill. Add diced mango and mint to bowl; toss with glaze and shallots. Serve scallops with salsa.