Heat Olive Oil in a Medium sauté pan over medium high heat. Add onion and sauté until translucent, approx. 5 mins. Add harissa and heat through one min. Add garlic and sauté until fragrant. Add bell pepper, ginger, saffron, salt and pepper and sauté an additional minute until the spices are toasted. Add mango and sauté for a minute just to heat through. Turn off. Add OJ, vinegar, honey, orange zest, orange blossom water and ras el hanout to the pan. Turn back on and bring to a boil. Reduce heat to a simmer and simmer uncovered for approx. 30 mins or until the liquid as mostly evaporated and the chutney has thickened. Season to taste. Transfer to a bowl over an ice bath. Add cranberries and pistachios and stir to combine. Once cooled, cover with plastic wrap and place in the refrigerator. Let sit at least 4 hours or up to overnight for the flavors to mature.
Pat scallops dry with a paper towel. Season with salt, pepper and paprika on one side. Heat butter in a medium sauté pan over medium high heat until the butte begins to brown. Add scallops and sear on one side. Turn over and deglaze the pan with sherry. Continue cooking until the scallops are just cooked through, but not rubbery, approx. 5 mins. To serve, place about a tablespoon of the chutney on a small plate. Cut the avocado into quarters and place one quarter of an avocado over the chutney. Top with seared scallop and serve immediately.