Boiling

• Place shrimp and scallops in a large pot of boiling water (4 cups of water per pound of meat)
• Let simmer 3 to 5 minutes.

Broiling

• Scallops as well as shrimp that has been peeled and deveined will cook in 3 to 5 minutes.
• Rock shrimp cook in about half the time of regular shrimp, so watch closely.
• Shucked clams and oysters will cook in 3 to 5 minutes.
• Seafood with lower fat content – like shrimp, scallops, clams and oysters – should be basted when cooked with a dry heat method such as broiling or baking.

Frying

• Pan-fry or sauté
  Shucked oysters and clams for 3 to 5 minutes.
• Shrimp and scallops for 7 to 9 minutes.

Deep Fry

• Breaded oysters, shrimp, scallops and clams until golden brown in oil that is approximately 365° F.

Steaming

• Shrimp and scallops cook in 3 to 5 minutes.
• Oysters and clams should be steamed until their shells open completely.