1 3/4 c. vegetable oil
1/4 c. catsup
1 sm. 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.