Nutrition per serving may change if servings are adjusted.
8 ounces scallops
½ cup orange juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
½ teaspoon ground ginger
⅛ teaspoon crushed red pepper
Canola oil spray
4 cups small broccoli florets (about 8 ounces)
1 large red sweet pepper, seeded cut into strips
2 teaspoons finely shredded fresh ginger
1 large clove garlic, minced
1 cup shiitake mushrooms, stemmed and sliced
6 ounces medium shrimp, peeled and deveined
1⅓ cups hot cooked brown rice
Cut scallops in half horizontally to form thin discs. Set aside. In a small bowl combine orange juice, soy sauce, cornstarch, ground ginger and crushed red pepper.
Coat an extra-large nonstick skillet or wok with canola oil spray and heat over high heat until hot. Stir-fry the broccoli and sweet pepper for 2 minutes, until the broccoli is bright green.
Add the fresh ginger and garlic and stir-fry for 15 seconds, until fragrant. Add the mushrooms, reserved scallops, shrimp and orange juice mixture. Cook for 3 to 4 minutes, stirring, until the scallops and shrimp are opaque and cooked through. Serve immediately over hot cooked rice.