In 3-quart bowl combine mango, onion, scallions, tomatoes and basil. Fold in 2 tablespoons oil and vinegar. Season with salt and pepper. Let set for 1 hour.
In 10-inch sauté pan on Wolf gas rangetop over high heat, place one tablespoon oil.
Season scallops with salt and pepper. Place in hot pan and cook for 3 to 4 minutes on each side. Remove from heat and place 1 tablespoon cheese on top of each scallop. Place scallops on baking sheet.
Position oven rack to rack position 5. Place baking sheet in oven. Heat Wolf electric oven in CONVECTION BROIL 1. Broil for 4 minutes.
Place 1 1/4 cup ratatouille into center of plate and place 3 scallops on top.
Makes 4 servings.
Wolf Convection Broil Mode
In CONVECTION BROIL mode, intense radiant heat comes entirely from the top element to brown and sear the surface of the food while both convection fans run continuously to circulate hot air around the oven cavity. The convection elements in the back of the oven are not in use. CONVECTION BROIL mode shortens broiling times for thicker cuts of meat, fish and poultry. The temperature probe cannot be used with this mode.