Marinated Seafood With Oranges

450 g/1 lb white fish fillets
225 g/8 oz scallops, dark beards removed
4 tablespoons polyunsaturated vegetable oil
1 small green pepper, cored and deseeded
2 large oranges, thinly peeled (reserve rind) 2 spring onions, trimmed and finely chopped
4 tablespoons vinaigrette
chopped parsley
Marinade:
5 tablespoons olive oil
5 tablespoons orange juice
I tablespoon lime or lemon juice
1 tablespoon red wine vinegar
11/2 teaspoons salt
freshly ground black pepper
2 cloves garlic, peeled and crushed
1 teaspoon grated root ginger
pinch of cayenne

Skin the fish fillets, cut theist into strips about 10 x 3 cm/5 x 11/2 inches and remove any bones. Dry the fish and scallops with kitchen paper towels.

Heat the vegetable oil in a frying pan until it gives off a slight haze and lightly brown the fish strips, about 2 minutes cads side. Using a slotted fish slice, remove the fish to a shallow serving dish. Add the scallops to the pan and cook on one side for 10 seconds, turn over and cook the other side for 10 seconds. Remove and add to the fish.

Cut the pepper and reserved orange rind into thin strips and sprinkle over the seafood with the chopped spring onions. Mix together all the marinade ingredients and pour over. Cover the dish with cling film and refrigerate overnight.

Next day, remove all white pith from the oranges and cut them into thick slices, removing any pips. Drizzle vinaigrette over the slices and chill, covered, for 1 hour. Arrange the orange slices round the marinated seafood, then sprinkle the seafood with chopped parsley. Serve chilled. SERVES 4