But today, I had the taster, who is my official meat and seafood, cooking and grilling connoisseur do a WONDERFUL job on the scallops. (I secretly don’t have much interest in meat prep) I seasoned them with salt, pepper and olive oil and also added a little sprinkling of sugar to help caramelize them. They were then seared on a hot pan with some melted butter (that was very hot) and sprinkled with chopped garlic. The result? Perfectly cooked scallops with a bit of a “crust” and a soft, melt-in-your-mouth inside. Served with sliced, sauteed leeks and a salad, it was a treat of a meal!