Place scallops on a paper towel lined plate and refrigerate uncovered about 2 hours prior to frying.
Remove the scallops from the refrigerator and remove any remaining muscle with a sharp knife.
In a heavy skillet, such as cast iron, add the canola oil and heat over medium temperature until the oil starts to shimmer, (375° to 400°). Lightly salt one side of the scallops, then place them, salted side up, into the skillet for 2 minutes.
After 2 minutes, use tongs to release the scallop from the skillet and check the underside for a good sear. A golden even char is what you are looking for. If not seared enough, let the scallop remain for another 30 seconds. (This side of the scallop will be your "presentation" side when plated). Turn each of the scallops over and sear the second side for 1 1/2 to 2 minutes.The body of the scallop should start to be totally opaque. Remove from the skillet and keep warm.
Assemble the salad with greens topped with onion, radishes and mango. Coat each salad with half of the balsamic dressing. Plate the scallops on top of the salad and enjoy.