In another bowl, combine the green apple, celery, pickled jalapenos, and lemon juice. Toss to coat.
Divide and arrange the scallop slices in individual (cold) bowls or plates, then top with the apple and celery mixture.
Afterwards, drizzle the orange juice and olive oil on top of each serving, then garnish with the salmon roe, dill, and edible flowers.
Season with salt and pepper.
Serve immediately, or cover and chill for 30 minutes, or ready to serve! (Best fresh.)
