You can just heat & eat. The bag suggests tossing them on some rice or pasta but since that was out for me (don't do either by choice) here's what I came up with. It's super yummy, scallops have oodles of protein (4 oz. = 23 grams), add that it's super fast to put together and you have a keeper... 
Shelly's Scallop Casserole
1 Cauliflower, broken into florets
1 Yellow Onion, diced
1 (16 oz.) package Trader Joe's Saucy Scallops with Mushrooms
1/2 cup frozen Peas
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/2 cup crushed Soy Crisps
2 Tablespoons Parmesan Cheese, grated
1 teaspoon Butter, melted
Olive Oil for sauteing
Boil cauliflower till fork tender. Drain. Set aside. Saute onion till golden.
Add scallops mixture, peas, seasonings and cook on low for 5 minutes. Add cauliflower and mix to combine. 
Pour into Pyrex casserole dish. Mix butter, crushed soy crisps and cheese. Sprinkle on top of casserole. Bake at 350 for 30 minutes till golden.I served it with a simple green salad.
