Shrimp and Scallop Vegetable Stir-Fry

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.