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| 1 |  | pound sea scallops |
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| 3/4 | | cup freshly squeezed orange juice(3 oranges) |
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| 1 | | tablespoon grated gingerplus 3 tablespoons julienned ginger |
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| 1 1/2 | | tablespoons rice-wine vinegar |
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| 4 | | sections orange peel, each 1 by 1 1/2 inches, without pith, cut in half |
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| 1 | | tablespoon canola oil |
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| 2 | | cloves garlic, thinly sliced |
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| 2 | | small leeks, white and light-green parts only, cut into 3-inch-long matchsticks |
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| 6 | | medium carrots, peeled and cut into 3-inch-long matchsticks |
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| | Salt |
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| 1 3/4 | | cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat |
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| 2 | | tablespoons fresh cilantroleaves |
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| | 1. In a medium bowl, combine scallops, orange juice, grated ginger, and vinegar; set aside. |
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| | 2. Bring a small saucepan of water to a boil. Add orange peel, and blanch 2 minutes. Remove from heat, and julienne peel. Set aside. |
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| | 3. Set a large, straight-sided skillet over high heat until very hot. Add oil; swirl to cover bottom. Remove scallops from marinade; pat dry. Reserve marinade. Cook scallops 2 minutes. Add julienned ginger and garlic; cook until scallops have cooked through, about 2 minutes. Transfer scallops to a covered bowl. |
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| | 4. Add leeks, carrots, and orange peel. Season with salt. Cook 1 minute. Add stock and marinade; cover. Cook until carrots are tender, about 10 minutes. Remove lid; reduce liquid by half, about 5 minutes. Return scallops to pan; cook 1 minute. Garnish with cilantro. |
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| | | Per serving: 164 calories, 4 g fat, 25 mg cholesterol, 16 g carbohydrate, 218 mg sodium, 15 g protein, 3 g dietary fiber. |
