Cook frozen. Pan fry for 6 minutes each side or until golden brown. Oven bake for 20-22 minutes at 425°F or until desired crispness. Turn over halfway through for a crispier finish

Spread scallops on parchment paper and cook for 15 minutes in a 425-degree oven. Turn once halfway through.

Cook in a 425-degree oven for 16 minutes. Kids love them, and you will too. Great for a meal on the run with no preparation involved.

Thawing
1. Place the frozen haddock fillets in the refrigerator overnight.
2. For a quicker option, submerge the sealed fillets in cold water for about 30 minutes until thawed.

Cooking (Oven-Baked)
1. Preheat your oven to 375°F (190°C).
2. Pat the fillets dry with paper towels.
3. Season with salt, pepper, other desired spices and a drizzle of olive oil or a pat of butter.
4. Place fillets on a lightly greased baking sheet.
5. Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.

Thawing
1. Place the frozen shrimp in the refrigerator overnight to thaw slowly.
2. For a quicker option, put the shrimp in a colander and run cold water over them for 5-10 minutes, or until thawed.

Cooking (Pan-Seared)
1. Pat the shrimp dry with paper towels to remove excess moisture.
2. Season with salt, pepper, and a pinch of paprika or garlic powder for extra flavour.
3. Heat a tablespoon of olive oil or butter in a skillet over medium-high heat.
4. Add the shrimp to the hot skillet in a single layer, ensuring they are not overcrowded.
5. Cook for 2-3 minutes on one side until they start to turn pink.
6. Flip the shrimp and cook for an additional 1-2 minutes until fully pink and opaque.

Thawing
1. Place the frozen scallops in the refrigerator overnight to thaw gently.
2. For a quicker thaw, encase the scallops in a sealable bag and submerge them in cold water for about 30 minutes.

Cooking (Pan-Seared)
1. Pat the scallops dry with paper towels to ensure proper searing.
2. Season with salt and freshly ground pepper.
3. Heat a tablespoon of olive oil or butter in a non-stick skillet over medium-high heat.
4. Once hot, add the scallops to the pan, taking care not to overcrowd.
5. Sear for about 2-3 minutes on one side until a golden crust forms, then flip.
6. Cook for another 2-3 minutes on the other side until the exterior is well-browned and the scallops are opaque throughout.