Cajun Scallops over Brown Rice

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.