2 tablespoons freshly picked dill leaves
1/2 cup freshly picked watercress leaves
1/4 cup thinly sliced fennel and kept in ice water
2 scallions, thinly sliced
1/2 blood orange, peeled and segmented
Sea salt freshly cracked black pepper
2 to 3 tablespoons extra-virgin olive oil
5 diver scallops, removed from shell, cleaned, sliced, shell reserved
1 lemon, juiced
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