12 large prawns, about 1 pound. 12 large sea scallops, about 1 pound Sweet Garlic Rub 3/8 cup brown sugar 3 tbs minced garlic 2 tbs seasoned salt 2 tbs paprika 1 tbs chili powder 1 tbs black pepper 1 tsp dry mustard Â½ tsp cayenne pepper Â½ tsp ground ginger Adapted from â€œSweet Garlic Rub" from Paul Kirks Championship Barbeque. I used 2 tbs of the rub on the shrimp and 2 tbs on the scallops. The rub was applied to the scallops and shrimp the night before. The smoker was running at 270-300F. I put the scallops in 10 minutes before the shrimp. Scallops were smoked for about 25 min. Shrimp were smoked for about 15 min. They turned out a bit to spicy for our taste, but they were smoky and perfectly cooked. Next time I will cut back on the paprika and chili powder in the rub.