Heat a skillet. Add 4 tablespoons of butter and sear scallops on both sides until golden. Remove and cover.
Add remaining 4 tablespoons butter and saute shallots and jalapenos. Add sherry, deglazing the pan followed by the orange juice, cream, tarragon, salt and pepper.
Place small spinach leaves in middle of plate. Top with thin, fried potato strips. Ladle sauce around and place seared scallops on top. Decorate each plate with mango slices and sprigs of fresh tarragon.
Marinate the scallops in this mixture 4 hours or overnight. .
Recipe Courtesy of Kathy Cary/Drew Nieporent