SCALLOPS
FACTS & INFORMATION

FLORIDA SCALLOP SEASON
JUNE 19 TO SEPTEMBER 10, 2010

The main types of Scallops found in the southeastern U.S. are the Atlantic Bay Scallop and the Calico Scallop.

WHO IS THE SCALLOP?

There are several hundred species of Scallops found in oceans around the world, typically in water 2 to 10 feet deep. The scallops you eat in a seafood restaurant are the large northern species. They are fished commercially for their large single muscle. Scallops move by snapping their shells together and spitting water out, which can propel them rapidly in a zigzag direction.

WHERE CAN WE CATCH HIM?

The best areas to find scallops is in the “flats”. In the Nature Coast area, scalloping flats locations are north and south of the Steinhatchee River; those southwest of Crystal River; those northwest and southwest of Homosassa and Chassahowitzka Rivers; and those west and north of the Weeki Wachee River.

WHEN CAN WE CATCH HIM?

Summertime is the best time to catch scallops. In Florida Scallop season is June 19 to September 10. Each person 16 to 65 will need a saltwater fishing license to harvest scallops.

HOW CAN WE CATCH HIM?

Scallops are easy to catch with your gloved hand! All you need is a diving mask, snorkel, fins and a mesh bag to hold your catch. They can be found in clear water and in lush grass off inshore flats.
Hint: If you don’t wear a dive suit and gloves-keep a spray bottle of vinegar handy to neutralize jelly fish stings.

THE TRICK TO CATCHING THEM … IS FINDING THEM!

Because of their color, scallops blend well with their natural surroundings. If you are in a boat, wear polarized sunglasses to cut the glare as you scan the water. When you find an area of grass, go into the water and look more closely. If you find one scallop, you will usually find a find a lot more!

WHAT IS THE CATCH LIMIT?

In Florida, one person has a limit of 2 gallons of whole scallops per day. If you are on a boat, the crew limit is  10 gallons of whole scallops. If you clean your scallops, the limit is 1 pint of scallop meat per person, per day. If you have a crew, the limit is ½ gallon of scallop meat no matter  how many divers are on board.

HOW DO YOU COOK THEM ?

Scallops are easiest to clean if you put them on ice as soon as you catch them. Remove the entrails leaving  the wide adductor muscle which is the edible portion. Cut away from both ends of the shell with a spoon or  knife. You can batter and deep fry them, broil them, put them in spaghetti sauce and serve them over pasta.  A few brave souls eat them raw.
 

Bay Scallop Open Harvest Area