Scallops, Sodium Tripolyphosphate.

Thawing Instructions: For best results, defrost scallops overnight in refrigerator. Drain and gently pat dry. For quicker thawing, place desired quantity in colander and rinse under cold water for 5 to 7 minutes. To Saute: Rinse Scallops in cold water and pat dry. Mix together 1/2 tablespoon salt, 1/2 tablespoon pepper, 1/2 tablespoon paprika, and 1 cup flour. Mix scallops with seasoned flour. Heat 2 cups oil to 375 degrees F on medium to high heat. Fry in oil until golden brown. Drizzle with lemon juice and serve. To Bake: Preheat oven to 375 degrees F. Rinse scallops in cold water and pat dry. Mix scallops with 1/2 cup heavy cream. Add salt pepper, 3/4 cup of cracker crumbs, and a dash of nutmeg. Place in pan and cover with 1/4 cup season cracker crumbs. Sprinkle with melted butter and bake for approximately 15 to 20 minutes. To Broil: Rinse scallops in cold water and pat dry. Brush scallops with melted butter or margarine and roll in cracker crumbs. Broil 4 to 6 inches from source of heat. Cook approximately 3 to 5 minutes. Cooking times may vary due to variations in ovens. Scallops are fully cooked when the center is opaque in appearance.

Keep frozen.