- Cut scallops into 3 pieces horizontally. In a nonreactive bowl combine scallops, lime juice, and grapefruit juice. Cover and refrigerate for 2 hours.
- To plate, layer scallops, blood orange slices, and grapefruit. Toss the baby fennel in the remaining citrus marinade with a pinch of salt. Layer on top of scallops. Garnish with blood orange avocado oil, micro cilantro, and fennel pollen.