1.) Always marinate seafood in the refrigerator.

2.) A general rule for cooking fish is 10 minutes per inch of thickness at 400-450 degrees F, turning the fish halfway through the cooking time. This rule does not apply to frying or microwave cooking.  Fish less than 1/2 inch does not have to be turned.  If fish is cooking in a sauce or foil, add five minutes to the cooking time.  Thaw any frozen fish prior to cooking, best in a refrigerator overnight.
Fish is done when the flesh becomes opaque and flakes easily at the thickest part.

Broiling
Place fish, one inch thick or less, 2 to 4 inches from the source of heat. Thicker pieces should be placed 5 to 6 inches away from the heat.

Grilling
Preheat gas or electric grill
Charcoal grill: start the fire about 30 minutes before cooking. When coals are white hot, spread out in a single layer. Adjust the grill height to 4 to 6 inches above the heat. Fish is best grilled over a moderately hot fire and on a grid that has been well oiled. Use indirect heat for whole fish.
Fillets-4 to 8 minutes per side. Turn when fish is firm, if a large fillet, or very thick.
Steaks-5 minutes on each side, for 1 inch thick. Increase time if thicker.
Small whole fish-6 to 9 minutes per side.
Large whole fish-11 to 20 minutes on each side.

Frying
Pan fry or saute: Fry fillets in 1/8 inch of oil, or enough to come in contact with one side of the fish, for 3 to 6 minutes per side or until golden.
Deep fry: place fish in a single layer in a deep saucepan and cook in enough fat to cover and permit it to move freely-do not crowd. 365 degrees is the proper temperature. Cook for 2 to 3 minutes are until golden brown. Let oil return to 365 degrees before additional batches.

3.) Scallops and shrimp become opague and firm when fully cooked.
To boil shrimp, place them in a large pot of boiling water (4 cups water per pound of shrimp) and simmer 3 to 5 minutes.
Steam shrimp 3 to 5 minutes.
Scallops should be broiled for 3 to 5 minutes.

4.) There is a risk with consuming raw seafood.
If you have a chronic illness of the liver, stomach, or blood, or have immune disorders, you are at a greater risk of serious illness from eating raw seafood and should fully cooked seafood. If unsure of your risk, consult a physician.