I’ve written about scallop season on the Nature Coast before, it’s incredible. With that said, you can simply hit the waters of Pasco County for these tasty little guys now!
Per the Florida Fish and Wildlife Conservation Commission regulations, the scallop season in Pasco County was extended from 10 days to 37 and runs from July 1st through August 6th. The daily bag limit in this area is 2 gallons of whole bay scallops in the shell or 1 pint of shucked bay scallop meat per person, with no more than a total of 10 gallons of whole bay scallops in the shell or 1/2 gallon (4 pints) shucked bay scallop meat per vessel.
The Pasco Zone includes all waters south of the Pasco-Hernando county line and north of the Anclote Key Lighthouse (approximately 0.37 miles south of the Pasco-Pinellas county line. We found our tasty treats just north of the Anclote power plant. Typically, if you find the boats, you find the scallops. I typically try to stay a few hundred yards away from the flotilla. This is because herd mentality takes over and this mass of boats will often miss tons of scallops only a short distance away.
While we didn’t have a banner trip, we certainly get enough for a very nice dinner. I am a fan of scampi, but I recently discovered preparing them on the half shell. The half shell is now my preferred way to make them!
Scallops on the Half Shell
First: Place shucked, cleaned scallops into clean, dried shells along with Italian breadcrumbs
Second: Add butter pads
Third: Grate fresh parmesan cheese
Fourth: Add tomatoes and shallots (not pictured)
Fifth: Bake at 400 degrees for 15 minutes
If you want to learn more about this and see some awesome underwater footage, you can watch the video about this trip here:
Until next time, tight lines.