1. For tomato orange emulsion, purée the tomatoes and orange juice in a blender or with an immersion blender, then emulsify by whisking in olive oil. Pass through a chinois and reserve.
2. For marinade, mix all ingredients except oil in a bowl. Whisk in olive oil until marinade is thick.
3. In a chilled bowl, toss the scallops with a tablespoon of marinade (just enough to coat), season with salt and chili oil, then add a little of the tomato orange emulsion and mix until creamy. Add the citrus segments.
4. To serve, place the mixed scallops in a line on a plate. Add shaved fennel and top with micro fennel.