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Open the scallops and discard the roe and skirt. Wash the scallops in saltwater, then set aside on a cloth to dry
Carefully cut 1 of the blood oranges into segments and juice the other. Pass the juice through a fine sieve into a small saucepan and gently reduce by half. Allow to cool
Discard any tough outer leaves on the radicchio, then separate the smaller leaves towards the middle. Wash and dry the smaller leaves, then set aside
Make the dressing by whisking together the reduced blood orange juice, olive oil and dashi vinegar. It should taste sweet, sour and fresh
Slice the scallops as thin as you can manage, then season with the crushed peppercorns and salt. Arrange the rest of the ingredients nicely on the plate, then dress liberally with the dressing