In a pan with olive oil, sauté the finely chopped shallot, then add the mango (not too ripe) cut into cubes. Pour in a ladle of water and let it cook until it becomes creamy. In another pan pour a very little oil, salt and pepper. Brown the scallops on both sides for two minutes. Then cut into slices and add to the mango over a low flame. Boil the Linguine in plenty of salted water. Drain and sauté with the scallops and mango. Sprinkle with a pinch of rocket and serve!