Are modifications to a recipe needed to use frozen scallops instead of fresh? I'm looking to try this recipe: http://www.seriouseats.com/recipes/2012/11/french-in-a-flash-broiled-scallops-provencale-recipe.html. I have frozen scallops, and though it doesn't specify, I suspect the recipe is for fresh scallops. Should I thaw the scallops ahead of time? Should I cook them at low temperature for awhile before broiling? If it makes a difference, these are the scallops I'm using: http://www.schwans.com/products/productDetail.aspx?id=52122&amp;c1=10429
Since the original recipe does not say explicitly that the scallops should be cooked from a frozen state, you should thaw them in the refrigerator before making the dish.  Do not precook them&mdash;just thaw them, and cook them as per the recipe.

You will also want to pat them dry with a paper towel or lint free towel, so that they are as dry as reasonably possible.