1 3/4 cups vegetable oil
1/4 cup catsup
1 small clove garlic, minced
1 tsp. salt
1 tsp. paprika
2 lbs. fresh Sea Scallops

Combine first 5 ingredients in a large shallow dish; stir well. Add Scallops and refrigerate at least 2 hours.

Remove Scallops from marinade; place in a 15 x 10 x 1 inch jelly roll pan. Pour enough marinade over Scallops to coat but not cover (about 1 cup). Broil 2 minutes; turn Scallops over, and broil 2 minutes or until done. Serve hot.

Yield: 4 servings.

BROILED SHRIMP: Substitute an equal amount of fresh Shrimp, peeled and deveined. Broiling times will be about the same.