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© Meredith Corporation. All rights reserved. Used with permission.
(4 1/2 cups stir-fry, 1 1/3 cups 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.