Always take care not to overcook scallops. They toughen easily. As soon as they loose their translucency and turn opaque, they are done.
Bake: Preheat oven to 375 degrees. Line the bottom of a
shallow baking pan with aluminum foil and grease the foil. Lay the scallops in the prepared pan. Place the pan containing the scallops in the oven. Bake for 12 to 15
minutes until white in color and slightly firm.
Broil: Place your scallops in a well greased pan about 3
to 4 inches from heat source. Brush the scallops liberally with melted butter. Cook until white in color and slightly firm.
Sauté: Dip cleaned scallops in milk and lightly dust with
flour. Melt enough butter in a skillet to cover the bottom. When the butter is hot, but not burned, place the scallops in the skillet. Cook until lightly browned on each side, turning once.
Scallops are also excellent in a stir-fry or grilled on a skewer.
Frozen scallops should be thawed under refrigeration at or below 38°. Running cold water over the scallops can help thaw them quicker. Be sure to have the scallops in a sealed bag when doing this so
you don't rinse out their flavorful juices.