Scallops: Keep frozen until ready to use, thaw under refrigeration. Quickly rinse and pat dry. For ideal flavor and texture, broil or sautee for 3-4 minutes on each side until just cooked throughout, with butter or mild seasoning to taste. Scallops will be opaque when fully cooked.

Shrimp: Keep frozen until ready to use. Once thawed, do not refreeze. Refrigerate shrimp and use within two days.
THAWING: For best thawing, place desired amount of shrimp in a covered container. Place container in the refrigerator for approximately 10-12 hours or overnight. For quick thawing, place desired amount of shrimp in a colander and rinse under cold water for approximately 5-10 minutes or until thawed. Do not use hot water.
STEAM (recommended method): add thawed shell-on shrimp to steamer basket, place basket in pot with boiling water and steam for 5-8 minutes, stirring at least once, until desired doneness. Serve immediately. Remove shells prior to eating.
BOIL: Boil one gallon of salted water. Add thawed shell-on shrimp an boil for 5-6 minutes. Sprinkle with your favorite seasoning and serve immediately. Remove shells prior to eating.
SAUTE: Heat olive oil or butter in a large saute pan over medium-high heat. Add thawed, shell-removed shrimp, cook 1-3 minutes per side or until meat turns opaque. Serve immediately.
GRILL: Preheat grill to 350°F and lightly oil the grates. Grill thawed shell-on or shell-removed shrimp (can be skewered) 2-4 minutes per side or until meat turns opaque. Sprinkle with your favorite seasoning and serve immediately. Remove shells before eating.

Salmon: Keep frozen until ready to use, thaw under refrigeration before cooking. Quickly rinse and pat dry. For ideal flavor and texture, broil or bake on a greased baking pan for 11-14 minutes until just cooked throughout, brushing first with oil or butter and adding mild seasoning to taste. Salmon will be opaque when fully cooked, do not overcook.