|
Or call
352-489-5168
352-400-1925 cell
   
Gift Certificates
Scalloping trips available for up to six with licensed and
experienced guides
All licenses, and
scalloping equipment are furnished.
All you need to bring are your food and drinks !
A good pair of sunglasses and
sunscreen are also recommended !
Then there's the
lazy man's way to clean scallops as demonstrated by Captain "Z"
The shop vac sucks out all of the innards and then you just use a spoon
or small knife to scrape the scallop meat from the shell. (No
kidding this really works great !
|
|
Scallop
Season
Scallop season
is open from July 1st to September 10th. Homosassa and Crystal
River offer some of the best scalloping in Florida
Scallop
Limits
Whole Scallops: 2 gallons per day per person,
or 10
gallons per boat
Cleaned Scallops: If you decide to clean your
scallops while out
on the water, the limit is 1 pint of scallop meat per person
per day, or 1/2 gallon per boat
License Requirements
You must have a saltwater fishing license to catch scallops. Just
one license per boat won't do; everyone on board needs to have one. That's one reason why it is a good idea to hire an experienced and knowledgeable
guide to take you scalloping. Not only can he take you to where the
scallops can be found, all the necessary licenses are provided too !
Finding Scallops
The only trick to catching scallops is finding them. They are usually
found hiding in or around bladed sea grass. Because of the coloration of the
shells, they blend in easy in the surrounding area. If you're in a boat, a pair
of polarized sunglasses really helps to scan the water in search of the
scallops. When you get into an area of bladed grass, get into
the water and take a closer look. If you find a one, you'll usually
find a lot more!
Catching Scallops
Scallops are fairly easy to catch! The only equipment you need is a mask,
snorkel, fins, and a mesh bag to hold the scallops. Scallops
move by snapping their shells together and 'spitting' water out! They propel
themselves rapidly in a zigzag direction. Most kinds have a series of
brightly colored eyes along the edge of the mantle.
Preparation of
Scallops
- Once removed from the shell, you can batter and deep
fry them, or
you an also broil them in butter and garlic. Either way they only take
a
couple of minutes at most.
- Some people prefer to leave the muscle attached in the shell, put
a
drop of soy sauce on the meat, surround it with crabmeat stuffing, and
broil it for a minute or two, shell and all. Then
you just eat this tasty
morsel right out of the shell.
- And, you can drop them into your simmering spaghetti sauce a
couple
of minutes before serving.
- Although it is not recommended, a few brave souls do eat
them raw !
|
|
CLEANING YOUR
SCALLOPS
First- Don't waste any time getting your scallops on ice. Not only does it
keep them fresh, the cold causes them to open up.
With the dark side of the scallop up, hinge facing
away from you, insert a knife blade or sharpened spoon between the top and bottom shells from the
right and cut away the muscle
at its
attachment to the top shell. Remove the top shell and discard.
Next, Remove the
dark innards by gently scraping from hinge to front with a spoon or scallop
knife. The innards will peel cleanly from the muscle if you carefully scrape
over the muscle from hinge to
front, pinching the innards to the knife or spoon with your thumb as you pass
over the cut surface of the muscle. This will leave the clean muscle attached to
the bottom shell.
Now you simply scrape
the scallop meat from the bottom shell and you're ready to cook and enjoy!
|
