<i>Recipe from Alma at Hawks Cay Resort on Duck Key. Alma is open for dinner only, Tuesday through Saturday. Reservations can be made at 743-7000. </i></p><p>Serves 5</p><p><li> 10 jumbo scallops, size U/10 (means 10 equal a pound)</p><p><b>Scallop marinade:</b></p><p><li> 4 oz. olive oil</p><p><li> 2 oz. rice wine vinegar</p><p><li> 2 oz. fresh orange juice</p><p><li> 2 garlic cloves, thinly shaved </p><p><li> 1/2 medium white onion, thinly sliced</p><p><li> 1 small carrot cut in thin circles</p><p><li> 1 tsp. sugar</p><p><li> 1 sprig thyme</p><p><li> 1 sprig cilantro</p><p><li> Fresh ground pepper</p><p><li> Kosher salt to taste</p><p>In a hot skillet, preferably cast iron, place 2 oz. of the olive oil and wait for it to smoke, place scallops in carefully one by one.</p><p>Sear on each side for 30 seconds, add onion, carrot, garlic, thyme and cilantro and toss, deglaze with rice wine vinegar and orange juice. Sprinkle in sugar, fresh pepper and salt. Place remaining 2 oz. of olive oil in mixture.</p><p>Remove from heat and let cool in the liquid in the refrigerator for 2 hours until chilled. While scallops are cooling, make mango and tomato salsa, below.</p><p><b>Mango Tomato Salsa:</b></p><p><li> 2 Roma tomatoes, skinned, flesh only and diced small</p><p><li>u 1 ripe Florida mango, peeled and diced small</p><p><li> 1 oz. red onion diced fine</p><p><li> 1 oz. lime juice</p><p><li> 3 sprigs of cilantro leaves, ripped into small pieces</p><p><li> Fresh ground pepper</p><p><li> Kosher salt to taste</p><p>In a bowl mix all ingredients and let sit in the refrigerator to chill. Now that scallops are chilled, remove 2 scallops and thinly slice them to get 7 to 8 slices per scallo. In a 10-inch plate or shallow bowl, fan out the slices to make a large ring with an empty center. Spoon a little of the scallop marinade over the sliced scallops for flavor. Don’t worry if the carrot or onion get on the scallop, they will have lots of flavor from the marinade. In the middle of the plate, place 1 tbsp. of the mango tomato salsa, garnish with a fresh cilantro sprig.