To a medium mixing bowl add the dill, watercress
, and blood orange segments. Season with salt and pepper, to taste, drizzle
with olive oil and add the scallops. Right before you're ready to serve, add the lemon juice
. Toss to combine. Arrange scallop shells on a platter and spoon scallop crudo
into the shells, garnishing with a little more sea salt and a drizzle of extra dressing
. Serve immediately.