Ingredients:

  • 16 large sea scallops, rinsed and patted completely dry (approximately 500g)
  • 2 tablespoons olive oil, divided (30ml)
  • 4 teaspoons granulated sugar (20g) OR 8 teaspoons sugar substitute (adjust to taste)
  • 4 to 6 fresh garlic cloves, minced (or 1 to 1 1/2 teaspoons minced garlic in a jar) (approx 12-18g fresh garlic)
  • 4 green onions, thinly sliced (approx 20g)
  • 2 teaspoons paprika (smoked or sweet, depending on preference) (6g)
  • 2 tablespoons fresh lemon juice (30ml)
  • 1/2 cup olive oil (120ml)
  • Freshly ground black pepper, to taste

Instructions:

  1. Pat the scallops completely dry with paper towels. This is crucial for getting a good sear.
  2. Brush the scallops with 2 tablespoons of olive oil. Ensure they are evenly coated.
  3. In a small bowl, combine the sugar (or sugar substitute), minced garlic, sliced green onions, paprika, 1/2 cup olive oil, lemon juice, and black pepper.
  4. Stir the mixture thoroughly until well combined. The sugar should be mostly dissolved.
  5. Heat your grill or grill pan to high heat. Ensure it's nice and hot before adding the scallops.
  6. Place the oiled scallops on the preheated grill. Grill for 3 to 5 minutes per side.
  7. While the scallops are grilling, baste them frequently and generously with the prepared sauce.
  8. Look for a light browning on each side. The scallops should be firm to the touch but still slightly translucent in the very center.
  9. Be careful not to overcook the scallops, as this will make them rubbery. Take them off the grill as soon as they are cooked through.
  10. Serve the grilled scallops immediately while they are hot and juicy.