Vanilla-Seared Scallops with Mango, Cherries, and Tomato

From cookplayexplore.com:

1 lb scallops (I used bay scallops in my recipe. Any size will work)
cooking spray
1-2 tbsp unsalted butter
1 vanilla bean or 1 1/2 teaspoons vanilla extract (I used vanilla extract)
1 mango, chopped
1 cup fresh cherries, pitted, and quartered
1 yellow or orange tomato, chopped
freshly ground pepper
sea salt

1.) Rinse scallops and pat dry. Set on several layers of paper towels and put in refrigerator, uncovered, for 30 minutes to allow scallops to dry.

2.) Combine mango, cherries and tomato in a bowl, then set aside.

3. Spray a non-stick pan with cooking spray, set it over to medium-high heat, and add 1 tbsp butter. Either add vanilla extract or split vanilla bean lengthwise and scrape vanilla seeds into the pan.

4.) Season scallops with salt and pepper and set in a single layer in the pan. Cook more than one batch if needed if scallops do not fit liberally in the pan.

5.) Cook scallops 2-3 minutes, until bottom of each scallop is nicely browned and releases easily from the pan. Turn scallops over and cook another two to three minutes. If needing to cook additional batches, add 2nd tbsp butter to pan and continue cooking scallops.

6.) When scallops are finished cooking, arrange cooked scallops on a platter and top with fruit mixture and remaining butter from pan.

7.) Sprinkle lightly with sea salt and serve immediately.