Scallop, Orange and Asparagus Stir-Fry

2 large oranges

2 tablespoons reduced-sodium soy sauce

2 tablespoons reduced-sodium chicken broth

1 tablespoon Worcestershire sauce

1 tablespoon balsamic vinegar

1½ pounds fresh asparagus, cut into 1-inch pieces

4 large garlic cloves, minced

½ cup green pepper, chopped

¼ teaspoon crushed red pepper

1 pound sea scallops

1 small white potato, peeled and finely shredded (grate right into stir-fry)

With a vegetable peeler, remove wide strips of the zest from the orange and set aside. Cut off rind and section orange over bowl to collect the juice and the segments. Stir in the soy sauce, broth, Worcestershire sauce and vinegar.

Coat large nonstick skillet or wok with cooking spray and set over medium-high heat. Add asparagus, garlic, green pepper and red pepper; stir-fry until asparagus is tender-crisp, about 2 minutes. Add scallops and stir-fry just until opaque in the center, about 5 minutes.

Add orange mixture and reserved orange strips and bring to a boil, stirring constantly for 30 seconds. Add the potato and cook, stirring constantly until the potato is tender and mixture thickens, about 1 minute.

Serves four.