Scallops with Blood Orange, Fennel and Pistachios

Love this recipe! I have prepared it 2X for special people for special occasion & got kuddos. I used Cara Cara oranges that were sweeter & a nicer color. The second time I didn't have the pollen and truthfully I didn't notice the difference. Easy to prepare ahead with only the scallops to prepare just before serving

Correction to my comments below, the recipe does, indeed, mention adding the orange segments to the salad, but should have initially said, “Set aside.” The recipe waits until the last few words to let you know you should add the orange segments to the salad.

Great recipe! I used naval oranges in place of the blood oranges and finely ground fennel seed in place of the pollen. I used green olives that were preserved in oil and not brine. I also rinsed the capers to reduce the salt content. I will make this recipe regularly from now on. YUM!

I agree, Idecesar. The olives aren't green and they haven't been sliced. And perhaps they should have sectioned the oranges the way it says in the recipe, rather than just cutting off the peel and slicing them. Seems to me they should care a little more about giving us a photo that follows the recipe -- or give us the recipe as presented in the photo. I'm a food blogger, and it wouldn't occur to me to write one thing and present another. More than a little irritating, even though it sounds like a terrific combination of flavors and textures. Shame on you, F&W.

Great recipe. Minus the fact that the picture clearly shows Kalamata olives and not a bright green olive.