Nantucket Bay Scallops, Blood Orange, Thai Basil & Fennel Seeds

For the garnish:

¼ cup blood orange segments, cut into 2-4 pieces, save all juice
¼ cup orange segments, cut into 2-4 pieces, save all juice
¼ cup daikon, small dice
3 red radishes, sliced
1/8 teaspoon black pepper, toasted and ground fine
¼ teaspoon coriander, toasted and ground fine
½  teaspoon lucknow fennel, toasted and ground fine
Thai basil, chiffonade
Tarragon, chiffonade
Mint, chiffonade
Chives
Salt & Pepper

For the vinaigrette:

½  cup orange juice (from segmenting)
½  cup blood orange juice (from segmenting)
1 tablespoon extra virgin olive oil
2 tablespoons lime juice
½ tablespoon  maple syrup
½  teaspoon ground lucknow fennel
½  teaspoon ground black pepper
½  teaspoon ground coriander
Zest of ½  lime and ½  orange
1/8  teaspoons thai chili oil
1/8  teaspoon red mustard seed tarka
Salt & Pepper

To finish:

Marinate 5-6 scallops in vinaigrette.  Mix ingredients of garnish and season to taste.  Place the garnish in the middle of the bowl.  Place marinated scallops around the garnish.  Finish with more vinaigrette in the bowl.