Combine the scallops, lime, lemon, and ginger in a bowl and toss to coat well. Let stand 20 minutes (and up to 1 hour maximum).

While scallops marinate, combine the yellow, red, orange bell peppers and jalapeño in a small bowl and season with a bit of salt and set aside.

Combine the blood orange and reuglar orange juice in a bowl and set aside.

Gently coat the avocado slices in lime juice to prevent browning. Set aside.

To prepare the cilantro oil, place the greens into a fine mesh strainer and bring a kettle of water to a boil. Pour the kettle of boiling water over the greens in a sink (should take about 10 seconds). Immediately rinse in cold water to blanch and cold shock them (this helps the greens and therefore the oil retain its beautiful green color). Press out as much liquid as possible and transfer to a high power blender cup. Add the oil and season with a bit of salt. Blend on high, or until completely smooth. Pass through a coffee filter into a bowl (or 3 layers cheesecloth). This can be made ahead and stored in the refrigerator for up to 1 week.

To plate, drain the scallops. Place avocado slices on serving plates. Arrange alternating slices of scallop and orange in a ring on the plate. Pile the diced peppers in the middle. Lay shallot slices over top and garnish with cilantro leave and edible petals, if desired. Finally, spoon the orange juice onto the plates and drizzle with the cilantro oil. Season to taste with salt and serve immediately or refrigerate for up to 1 hour.