The firm yet tender texture of scallops makes them an excellent choice for stir-fry recipes. Here, their sweet taste is enhanced with sesame-soy sauce.
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. Makes 6 servings.
In large bowl, toss together cucumbers, radishes and water chestnuts. In small bowl, whisk together red-wine vinegar, salt and and sesame oil. Pour over salad; toss.