THAW PRIOR TO COOKING FOR BEST RESULTS. SEASON AS DESIRED. SAUTE, BROIL OR BAKE FOR 5 TO 6 MINUTES OR UNTIL AN INTERNAL TEMPERATURE OF 145°F IS REACHED AND SCALLOPS ARE OPAQUE IN CENTER. DO NOT OVERCOOK.
COOK THOROUGHLY
DO NOT REFREEZE
KEEP FROZEN
PERISHABLE
THAWING INSTRUCTIONS: THAW IN REFRIGERATOR FOR APPROXIMATELY 8 HOURS OR PLACE IN COLANDER AND RINSE UNDER WATER FOR 5 TO 7 MINUTES.