Defrost 2 lbs of Bay scallop under cold running water. In a steamer place a cup of water with ½ of Chinese cooking wine (to remove fishy taste) and bay scallops. Steam for 10 minutes.
Sauté garlic in the Olive oil, when garlic slices start to turn light brown, lower the heat, add soy sauce, green onions and sugar. Carefully stir in the sugar to dissolve and avoid lumping. (Entire process should be no longer than 5 minutes)
Drain scallops and place in a serving plate. Pour sauce over the scallops and serve.