Scalloping – The last big splash of summer!

By PJ Goetz

www.tampawithkids.com

My kids are driving me nuts!  That commercial about the kids going back to school as most “The Most Wonderful Time of Year” is going through my head.  I remember back to early June when summer was just upon us and the kids and I were so excited to being spending so much time together.  While those days are long gone and now everybody is driving me crazy!   I am secretly keeping a count down to school starts calendar!   My mission the other day (and I have no idea why I chose to accept it) was to keep a 15 year old, 10 year old, a nine year old and a six year old happy doing the same thing?   Guess what?  I did it and in process had a great time myself!   What, you ask, did I do - Drop the kids off at a parent’s night out and then forgot to pick them up?  No silly (but I like the way you are thinking) I took the kids scalloping! 

We had a great day out.   It was an early day that began a 6 am as we headed north to Homosassa.    We hired Captain Harry of Booby Trap Charters to teach us all we need to know about scalloping.  None of us had ever done it before and need as much help as we could get.  I warned Captain Harry that my kids can be a handful but he seemed happy to help us in our quest for scallops.  

As we made our way from the marine into the river on way to the Gulf of Mexico I was amazed at how much the area resembled The Everglades. The water was so still it looked like glass.  Captain Harry has spent his life on these waters and navigated the canals like streets.  He knew the history of the area and had stories to share.   I knew I had done good when my son leaned over and whispered “This is so cool Mom.” 

Captain Harry stopped at an island made of shells.  He told us that Indians of the area piled oyster shells up to help raise the elevation of the island so that their supplies would stay dry during times of flooding.   The kids loved being able to get out of the boat and took the opportunity to catch little fiddler crabs.

Once back in the boat we were lucky enough to pass by a pod of dolphins catching their breakfast.  They were chasing a school of mullets.   As we passed by one dolphin raised his head above the water and stared at us.   He was about two feet from the boat.    We also spotted a manatee.  

It took about 45 minutes to reach the Gulf of Mexico.  The trip was amazing and the kids loved it.  Once we reached the gulf Captain Harry had everyone snorkel in about 2 feet of water just to make sure we all had the hang of it.  Then we went out to out to the snorkeling spot that was 4 to 5 feet deep.  I had worried all morning that the kids wouldn’t want to get in the water but as it turned out they all just jumped in.   The kids loved it so much they forgot why were there.  They found  a baby starfish attached to the sea grass.  Schools of baitfish swam between the sea grasses.  I was amazed to see pockets of coral beds.  Then out of the corner of my eye I saw a scallop in the grass. 

“I found one!”   I shouted as I resurfaced.   That was all it took.  Game On!  All the kids started looking for and finding scallops.   It was a lot like blueberry picking under water.  So much fun!  The big kids were diving down and getting the scallops and the little ones were swimming the scallops back to boat.  It was much easier then I had imagined and the kids loved it.  The tricked we learned was to swim against the current letting it part the sea grass and looking near the bottom for the hiding scallops.  When snorkeling on the surface you’ll see them open in the grass and as you swim down to get them they close.   Sometimes they try to swim away from you like little Pac Man.  Sometimes they are like those chattering teeth and keep opening and shutting.  It is not very hard to pick them up and in no time flat we had over 70 scallops. 

Captain Harry showed us how to shuck them using a spoon.  You open the scallop with the spoon in the back by the joint.  Holding the scallop open with your hand you slide the spoon to the front and prey open the shell.   This is the most difficult part.  But with a little practice and patience it can be done.  Once open you slide the spoon around “guts” and separate it from the white muscle.  The muscle is the part you eat.  Then gently slide the spoon under the muscle.  And that is it.  My niece Carissa, 14, caught on the quickest and she shelled most of the scallops.  But all the kids tried and the boys liked it the best. 

The boat ride back to marine had 4 tuckered out kids aboard.   All that swimming and diving down had wore them out.   It was a day well spent.  Our souls were happy.  When we got home we cooked them in butter and garlic and tossed them in linguine.  It was beyond good.  I had never had such fresh scallops before. 

When I asked the kids to rate their day.  A thumb down for “no fun”  A sideways thumb for “OK and a thumb up for “fun.”  All kids raised both thumbs up.    

Things to know if you going scalloping:

• You need a saltwater fishing license.   You can get one of these at the Tax collectors office, Walmart, or any tackle store. 

• A good snorkel and mask make the day so much more fun.  They now have snorkels that shut when you dive so you don’t have to blow out water when you resurface.  Kids love these. 

• This late in the season the picking may be slim but you’ll still find plenty. 

• Steinhatchee has the best scalloping. Great Year for Scalloping.  At Hagen’s Cove you can wade in to scallop.  It is south of Keaton Beach and North of Steinhatchee.   Closer to home Homosassa/ Crystal River have rich beds. 

• If going by boat - Hire a guide.  The canals and waterways are shallow and winding. Oyster Beds are a constant.   Plus they know where the locals have been most successfully scalloping. 

• Booby Trap Charters / Homosassa /Captain Harry (352) 212- 4867/ Great day trip from Tampa
• River Haven Marina / Steinhatchee / Ask for Kathy  (352) 498-0709 She will help plan your stay.  Very helpful

Ways to cook Scallops

Sautéed Scallops – The best way to eat fresh scallops  

2 - dozen scallops

4 Tbsp Butter

2 Tbsp Garlic

Lemon

Linguine cooked

Melt the butter in a skillet over medium high heat.  Add the garlic and sauté for about a minute stirring constantly to a prevent garlic from browning. Add scallops and continue to sauté until the scallops turn opaque.  Squeeze the juice of half a lemon over pan- holding the lemon cut side up to prevent seeds from falling into the pan.  Add cooked linguine to pan and stir until blended.  Serve with garlic bread. 

Yummy! 

Baked Scallops

4 - Dozen Scallops
2 - Med. Cloves of Garlic (about 1 Tbsp), minced
4 Tbsp – Butter
4 Tbsp – White Wine
16 – Crisp Ritz Crackers
4 Tbsp – Parmesan Cheese, Freshly Grated

Set your oven rack in the top third of the oven and pre-heat to 400 degrees

Divide two minced garlic cloves between four small gratin dishes, adding one Tbsp butter to each and place in oven until butter melts.

Remove dishes from oven and add a dozen scallops to each dish, top each dish with one Tbsp white wine. Stir to distribute liquid mixture over scallops until evenly coated.

Crumble finely 4 Ritz crackers over each scallop dish then sprinkle one Tbsp freshly grated parmesan cheese over each dish.

Return to oven and bake scallops until they are hot and have turned opaque; about ten minutes.
Switch oven to broil and cook just until cracker crumbs and cheese are lightly browned.