Seared Scallops with Smoky Mango Chutney

1/3 cup hot mango chutney
1 green part green onion, sliced diagonally, divided use
2 teaspoons bacon, cooked and crumbled
1 teaspoon prepared horseradish
1/8 teaspoon black pepper, coarsely ground
2 teaspoons olive oil
8 to 10 ounces sea scallops, cut in half horizontally

1. Combine chutney, 1 teaspoon green onion, bacon, horseradish and pepper in small bowl; stir well.
2. Heat oil in large skillet over medium-high heat. Add scallops; cook on each side for 1 1/2 minutes or until slightly golden brown. Stir in chutney mixture; heat through. Sprinkle with remaining green onion. Serve immediately.

Makes 2 servings.