July 1 - September 10

The legal limit is 2 gallons whole or 1 pint of meat per person per day.

You are allowed no more than 10 gallons whole or 1/2 gallon meat per vessel at any time.

The scallop, like the oyster, is a bivalve mollusk. However, unlike the oyster that attaches itself to a bed, the scallop moves about by swimming. The swimming action is accomplished by the shells snapping together which forces the water to propel it. This technique has developed an oversized muscle called the "eye". This sweet-flavored muscle is the only part of the scallop eaten by Americans, but Europeans eat the entire shucked scallop.

The name, "scallop," aptly describes the fluted edges of its fan-shaped shell. The shells of young scallops are beautiful. The outside shell is delicately colored pink and white and the inside is pearly-white with a satiny luster. Bay scallop meats vary from creamy white to light tan or pink. They measure about ½ inch to 3/4 inch in diameter.

Fresh-shucked scallops should be refrigerated on ice at 35-40 degrees F and used within two days or stored in the freezer at 0 degrees F for four months. Thaw in the refrigerator or under cold running water. Choose scallop meats that have a creamy color, firm texture, a mild, sweet odor and very little liquid in the package.

Scallops can be poached, sauteed, broiled, baked, or fried and should be cooked quickly to maintain the delicate texture and moisture. Choose light recipes with little or no added fat so the full flavor of the sweet, light meat will not be masked.

How to clean a scallop

(Photos courtesy of Capt. Corky & Karen Kyle)

Place lighter side of scallop in the palm of your hand and slip edge of scallop knife in

Gently pry shell open, being careful not to rip the meat.

Use sharp edge of knife to cut the meat from the top half of the shell.

Pull shell apart and discard of top half.

Gently scrape and pull insides out and discard.

All Done!  Meat can be left on the half shell for baking or grilling...

or cut off.  You will need to rinse the meat off before cooking or storing.