Instructions: Marinade the scallops and monkfish for at least 2 hours - preferably overnight.

Seal the scallops and monkfish on a griddle or frying pan for 2 minutes.

Cook the langoustine in boiling water for 1 minute.

Thread the above with onion and pepper onto skewers. Grill, with squeeze of lemon juice on top, for 3 minutes.

To make the sauce: Melt the butter in a pan; add chopped chives and dill, then add the orange juice. Follow with the sweet sherry, soy sauce, salt and pepper. Boil to reduce liquid, stirring occasionally. Finally add parsley.

To serve, place the kekabs on a garnished plate with lemon and parsley and pour the sauce over.

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