Scallop and salmon salad with beans and quail’s eggs

Method

1. In a large, non-metallic bowl, mix the soy sauce, ginger, chilli and spring onions for a marinade.
2. Pat the scallops and salmon dry with kitchen paper and add to the bowl of marinade. Turn to coat, then cover and set aside to marinate.
3. Meanwhile, put the potatoes in a large pan of cold salted water. Bring to the boil, simmer for 10 minutes, then add both the beans. Cook for a further 3 minutes, then drain, reserving 3 tablespoons of the cooking water. Refresh until cold, then put in a bowl with the tomatoes.
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4. Bring a small pan of water to the boil, carefully add the eggs and cook for 2½ minutes. Drain and plunge into cold water. Peel and halve once cold.
5. Heat a large, non-stick frying pan until searingly hot. Add the oil, remove the scallops and salmon from the marinade and fry for 3 minutes, turning only once or twice. Add any remaining marinade with the reserved vegetable water and lime juice and heat through.
6. Gently toss the fish with all the other salad ingredients, season with black pepper and serve immediately.