Heat garlic, ginger, red pepper flakes, soy sauce, orange juice and clam juice in large skillet or wok. Add scallops and shrimp; cook until almost done, about 4 minutes. Add broccoli, bok choy, carrots, zucchini and yellow squash; stir-fry 4 minutes or until vegetables are tender. Mix together the cornstarch and water in a small dish. Add to skillet; cook for about 2 minutes or until sauce has thickened. Keep warm.