Thawing: Thaw overnight in refrigerator or by placing the scallops in a tightly sealed bag and immersing in cold water for 1-2 hours. Rinse well.

Pan Fried: Dredge if flour and sprinkle with your favorite seasonings. Pan-fry in a small amount of cooking oil or butter for 5-6 minutes, turning once.

Poached: Mix equal parts of water and white wine (or a light fish stock) to cover 4 cups of scallops. Add a bay leaf and 3 sprigs of parsley and poach 3-5 minutes. Remove herbs and scallops and continue to cook the liquid until it's reduced down enough to serve as a sauce. Season sauce to taste

Saute: Heat 1 1/2 Tbsp. Olive oil In a medium skillet over medium heat. Pat dry the scallops and add to the hot skillet, Saute, stirring often until opaque (white), 5-6 minutes.

Options:
As you saute, add 1 Tbsp. Minced shallots and 1 tsp. Of minced garlic.
Remove scallops from pan when done; add 1/4 cup dry white wine or cognac to pan and heat on high until sauce is reduced to half its original volume. Drizzle over scallops and garnish with cracked pepper and minced fresh parsley.