How to Scallop

   One of the most exciting season openings is right around the corner – Scallop season. Scallop season has a short window, so you have to get out there fast! Scalloping is the type of fun that requires very little money and equipment – the type of thing the whole family can do! So, what do you need to know? That’s why we’re here! We’ve got all the tips and tricks for the best Scallop trips you’ve ever had.

   Before we dive into the really fun stuff, we’ll go over the important info from the FWC. First of all, you must have a Florida saltwater fishing license in order to scallop. Secondly, the individual bag limit is 2 gallons of whole scallops in the shell OR one pint of scallop meat. If you’re scalloping from a boat, then it’s a max of 10 gallons of whole scallops in the shell or half a gallon of scallop meat BUT no individual limit can be exceeded on said vessel. Alright, now the good stuff…

   The equipment is simple but pivotal. Scallops reside in shallow waters so pretty much all you need is a way to see and breathe. A mask and snorkel are the baseline equipment. It’s up to you how much money to spend on these. Some are $7, while others are upwards of $70. US Divers is the brand we recommend – they have masks and snorkels that are reliable but won’t break the bank. You will want to have a mesh bag to collect your haul. It’s helpful to have swim fins for ease of travel in the water, but they’re not a requirement. In addition to these items, a diver-down flag is not only necessary, it is required by law while scalloping. This flag alerts those around you that you are submerged.

   Once you’re out on the water, find yourself a clear, shallow stretch and get to picking. The scallops are fairly easy to spot on the ocean floor, but be aware, they can actually swim so don’t let them get away!

   After you’ve spent the day harvesting your limit of scallops, how about some dinner? Well, first we have to clean them. Some people use a shucking knife to open the shells, but it’s almost easier to use a sharpened spoon through the whole process. Open the shell and remove the two halves from each other by disconnecting the muscle attached to the upper shell. Now, scrape the dark stuff from the shell. You should be left with a milky-colored muscle, which is the scallop “meat.” Put your collection into an ice bath until ready to cook!

  Whether, you pan-sear, grill, or fry the scallops, you’re set for a delicious meal. All the hard work of prepping, finding, and gathering will pay off tenfold when you go scalloping.