Crudo (Divers in Shell), Blood Orange, Watercress, and Fennel

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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