Tipsy Scallops

1 dozen sea scallops
1/4 cup flour
1/2 tsp cayenne pepper
1 tsp ground ginger
1/2 can concentrated orange juice
1/4 cup bourban
1/2 tsp salt
1 TBL brown sugar
1 cup short grain rice
Olive Oil

Cook rice according to package directions. Sift salt, half the amount of
giner and half the amount of cayenne pepper with flour. Dredge the
scallops in flour mixture and saute in olive oil until golden brown (about
2-3 minutes per side). DO NOT OVERCOOK! Remove scallops from skillet and
set aside. Add orange juice, remaining spices, brown sugar and bourban to
skillet. Simmer over low heat until sauce has reduced by half. Replace
scallops in skillet and over very low heat, simmer until heated through,
turning to coat with sauce. Serve scallops and sauce over rice. Makes two
servings.



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