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In a bowl, combine scallop cubes, lime juice, 15 mL (1 tbsp.) of olive oil, and fleur de sel. Marinate for 3 hours in fridge.
Garnish dish with arugula, avocado slices, orange segments, and strawberries.
Add marinated scallop cubes, top with pink peppercorns and lime zest, and drizzle with remaining olive oil.
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