1 lb. Bow Ties, Radiatore or other medium pasta shape, uncooked
2 tbsp. white wine vinegar
2 tbsp. reduced-sodium soy sauce
2 cloves garlic, minced
2 tsp. minced fresh ginger
1 tbsp. grated orange peel
1/4 c. fresh orange juice
8 oz. medium fresh shrimp, peeled and deveined
8 oz. fresh sea scallops
1 tbsp. vegetable oil
1/2 tsp. hot red pepper flakes (optional)
8 oz. fresh snow peas, cut in half
2 carrots, cut julienne
1 red bell pepper, ribs and seeds removed, cut julienne
2 tsp. cornstarch
1 tbsp. water
Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a non-metallic bowl; add shrimp and scallops and toss gently to coat seafood. Cover and refrigerate 30 minutes, stirring occasionally.
Cook pasta according to package directions.
While pasta is cooking, heat oil in a non-stick wok or skillet; add shrimp mixture (do not drain). Add hot red pepper flakes, if using. Stir-fry 2 minutes.
Add snow peas, carrots and bell pepper; cover and cook 2 minutes or until shrimp are pink and scallops are opaque.
Dissolve cornstarch in water; stir into wok. Cook 1 minute.
When pasta is done, drain well. Transfer to serving bowl and pour stir-fry over top. Toss lightly and serve.