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.

Cucumber Salad: In large bowl, toss together: 2 cucumbers, halved lengthwise and cut into half-moons; 1 bunch radishes, each halved and cut into half-moons; 8-ounce can sliced water chestnuts, drained. In small bowl, whisk together 1 tablespoon red-wine vinegar, 1/2 teaspoon salt and 1 teaspoon dark Asian sesame oil. Pour over salad; toss. Nutrient Value Per Serving: 37 calories, 1 g fat (0 g saturated), 1 g protein, 7 g carbohydrate, 3 g fiber, 203 mg sodium, 0 mg cholesterol.