4 1/2 cups fat free reduced sodium chicken broth
1 1/2 cups long grain brown rice
1 1/2 pounds bay scallops
1 teaspoon paprika
1/2 teaspoon ground white pepper
1/4 teaspoon ground allspice
2 teaspoons olive oil
1 1/2 tablespoons cornstarch blended with 1/3 cup cold water
1/2 cup reduced fat sour cream
parsley sprigs
In 4 quart pan, bring 3 1/2 cups of the broth to a boil over high heat. Add rice; reduce heat, cover, and simmer until rice is tender to bite , about 45 minutes. About 10 minutes before rice is done, rinse scallops and pat dry; then mix with paprika, white pepper and allspice. Heat oil in a wide nonstick frying pan over high heat. Add scallops and cook, turning often with a wide spatula, until just opaque in center; cut to test , 2 to 3 minutes. With a slotted spoon, transfer scallops to a bowl. Bring pan juices to a boil over high heat; boil, uncovered, until reduced to 1/4 cup. Add remaining 1 cup broth and return to a boil. Stir in cornstarch mixture; bring to a boil, stirring. Stir in sour cream and scallops. Serve over rice; garnish with parsley sprigs. Serves 6.
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