1. In a large bowl, soak the fennel in ice water. Peel the blood
oranges with a sharp knife, being sure to remove all of
the bitter white pith. Working over a bowl, cut in between
the membranes to release the sections.
2. In a medium bowl, whisk the 6 tablespoons of blood orange
juice with 1/4 cup of the olive oil and season with salt and pepper.
Drain the fennel and pat dry. Add it to the dressing and toss to
coat. Mound the salad on 10 plates.
3. In a large skillet, heat the remaining 1/2 cup of oil until
shimmering. Season the scallops with salt and pepper and rub
with the fennel pollen. Add the scallops to the skillet and cook
over high heat until browned on the bottom, about 3 minutes.
Add the butter and capers to the skillet. Turn the scallops over
and cook just until white throughout, 2 minutes longer. Set the
scallops on the fennel salad.
4. Cook the capers, basting them with the fat in the pan,
until browned and crisp, 2 minutes. Scatter the capers, olives,
pistachios and orange sections all around and serve.