Thinly slice the scallops and place them in the centre of each plate.
Cut the blood orange in segments, by removing the peel and the connective membrane. Add a few segments on each plate.
Thinly slice the radish and add a few slices on each plate.
Make a quick vinaigrette by mixing the olive oil with freshly squeezed blood orange juice. Add 2-3 tbsp of vinaigrette on each plate.
Season with Maldon salt.