Howdy all,
Every so often, I’ll pick up frozen bags of bay scallops (the little ones) or the tiny salad shrimp when they’re on sale at the supermarket. They’re generally healthy and very tasty, but usually all I do is saute them in a pan with a little butter or EVOO and a diced onion, wilt some fresh spinach, toss with linguini, and add some spices, parmesan cheese, and a dash of balsamic vinegar. That’s not bad, but I want to try something different with my remaining frozen scallops and shrimp. I’m always up for pasta, but when I make it this way, it always comes out blander than I expect. I also have some Zatarain’s rice mixes (jambalaya, dirty rice, and red beans and rice), which might be good with my frozen shellfish, but I’m looking for recommendations.
One of my favorite “whaddya mean it’s my turn to cook” dishes – quick, easy, and fairly tasty. Of course, my family will happily eat rocks if pasta and garlic are also involved, so YMMV
Couple cloves garlic (peeled, barely squished)
Olive oil
1/2 pound assorted shellfish, shrimp, scallops, mussels, whatever, roughly similar in size
small pasta shells
Parmesan
Parsley
Fresh or frozen baby peas
Fresh mushrooms, diced to approx size of fish & pasta.
Salt and pepper to taste
Prepare pasta
Sauté garlic in olive oil until soft and just beginning to brown. Remove cloves. Add mushrooms, cleaned shellfish, and peas. Drain pasta, add oil & fish mixture, sprinkle with cheese, salt and pepper to taste, serve immediately with garlic bread and salad. Veggies vary by availability, as does the shellfish, just keep them all roughly the same size to keep the timing simple. I’m too lazy to cut the little scallops in half, so I’d put them in a bit before the tiny shrimp.
This recipe for scallops is very tasty but is not exactly diet food:
1 lb. scallops
1/2 cup soft breadcrumbs and 1/2 cup crushed Ritz crackers (or similar), mixed together
butter
heavy cream
salt
pepper
(you can make this recipe in one or two layers, or more if you’re using the really small scallops.)
-heat butter until melted (1/4 cup should do), then add crumbs and stir until the mixture has a somewhat uniform texture.
-place a layer of scallops into a baking dish. Salt and pepper to taste. Cover with a layer of the crumb mixture. Repeat for each layer (if you choose to have more than one layer).
-Pour heavy cream slowly over the dish, until the cream is at least halfway up the top layer of scallops, or up to the topmost crumb layer but not over. The topmost crumbs should still be above the cream.
Bake at ~375 for ~30 minutes, give or take. Sinfully delicious.
You can alter the amount of any ingredient to taste. One time my roommate (a vegetarian who very rarely ate fish) found my leftovers, tried one scallop, then proceded to eat the whole thing in one sitting! It’s gotta be good when you get a vegetarian to do that. She bought me more scallops to make up for it. 
As for the salad shrimp, if you don’t want to eat them in a salad, you could try seasoning them and stuffing them into another piece of white fish and bake them.
Check out my recipe for Shrimp Creole in this thread,post #6.
The cooking times for shrimpies and scallops are approximately the same; folk tend to WAY overcook them. Just dump both into the pot at the same time. If you omit the shrimp, well then, you have Scallop Creole.
Enjoy!