1) In a small saucepan over low heat, combine the 3 tablespoons of sugar, water and corn syrup. Mix together and simmer to thicken. Reserve.
2) Add the oil and butter to a saute pan over medium heat. Salt and pepper the sea scallops and add to the pan. Coat the scallops with the remaining sugar. Allow the scallops to brown and caramelise on both sides. Season with salt and pepper.
Spoon some of the glaze over the top of each scallop and serve hot with the French beans.
Add the olive oil to the pan and melt the butter. Place the onions and sugar in the pan. Stir and allow to caramelise until golden brown. Add the French beans, remaining butter and sliced almonds. Mix the ingredients together. Season with salt and pepper, to taste.