Seared Scallop, Fennel, and Citrus Salad - alive magazine

Ingredients

• 2 1/2 navel oranges, divided
• 1 Tbsp (15 mL) chopped fresh tarragon
• 1 Tbsp (15 mL) white wine vinegar
• 1/2 Tbsp (7 mL) Dijon mustard
• 1/2 tsp (2 mL) salt, divided
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 ruby grapefruit
• 1 large-sized fennel bulb, trimmed, fronds reserved
• 2 radishes
• 1 Tbsp (15 mL) coconut oil
• 12 large scallops, shelled and cleaned
• Freshly ground black pepper, to taste
• 2 Tbsp (30 mL) coarsely chopped pistachios