Seared Sea Scallops with Mango and Jalapenos

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1 1/2 pounds sea scallops, cut in 1/2inch horizontally

1 tablespoon Dijon mustard

1/2 teaspoon Kosher salt

1/4 teaspoon pepper

2 tablespoons fresh tarragon

Sauce:

8 tablespoons butter

3/4 cup chopped shallots

1 jalapeno, diced

1/4 cup dry sherry

1 1/2 tablespoons frozen orange juice concentrate

1/2 cup heavy cream

1 teaspoon fresh tarragon

1/2 teaspoon Kosher salt

1/4 teaspoon pepper

6 ounces fresh spinach

2 potatoes, julienned

Oil

1 mango, sliced