1/2 C. chicken broth
1/4 C. orange juice
2 T. fresh lemon juice
2 T. soy sauce
1 tsp. dark Asian sesame oil
1 T. sugar
1 T. cornstarch
1/2 tsp. salt
1 T. vegetable oil
2 large cloves garlic, finely chopped
2 T. finely chopped fresh ginger
1 1/2 lb. sea scallops, halved and muscle removed
1 lb. snow peas, trimmed
1 lb. snow peas, trimmed
Grated orange rind (optional)
Cucumber Salad (recipe follows)

In small bowl, combine chicken broth, orange juice, lemon juice, soy sauce, sesame oil, sugar, cornstarch and salt. In very large (12-inch) nonstick skillet or wok, heat vegetable oil over medium-high heat. Add garlic and ginger; stir-fry 1 minute. Increase heat to high. Add scallops. Stir-fry until opaque, about 2 minutes. With slotted spoon, transfer scallops to clean bowl. Add snow peas to skillet; stir-fry 2 minutes. Stir reserved broth mixture and add to skillet. Simmer 1 minute. Add scallops back to skillet. Simmer 1 minute. Serve hot. Sprinkle with orange rind, if desired. Serve with Cucumber Salad, and rice, if desired.

Yield: 6 servings
Calories: 348
Fat: 5g
Fiber: 2g

Cucumber Salad: In large bowl, toss together: 2 cucumbers, halved lengthwise and cut into half-moons; 1 bunch radishes, each halved and cut into half-moons; 8-oz. can sliced water chestnuts, drained. In small bowl, whisk together 1 T. red-wine vinegar, 1/2 tsp. salt and 1 tsp. dark Asian sesame oil. Pour over salad; toss. Serves 6, Calories: 37, fat: 1g, fiber: 3g