Preheat fryer to 250°F, for boiling. Peel and devein shrimp, leaving tails intact.
Cook scallops for 1-3 minutes or until they turn opaque.
Cook shrimp for 1-3 minutes or until they turn pink.
Do not combine yet. Drain, and rinse under cold water.
Drain well. Place shrimp and scallops in a plastic bag set into a deep bowl.
For marinade, combine grapefruit peel, grapefruit juice, salad oil, green onion, sweet pepper, vinegar, honey, anise seeds, cinnamon, and ½ teaspoon salt.
Pour over seafood, seal bag. Refrigerate for 2-24 hours turning bag occasionally.
To serve, drain seafood mixture, discarding marinade.
Gently combine seafood, pineapple, grapefruit sections, and orange sections. Serve in cocktail cups or glasses.