Moments: The Art of Scallop Shuckin'

By: Kevin Mims


Yes, there is an art to shucking scallops. I don't pretend to be an expert at getting those lovely jewels out of their shells, but I am somewhat of an expert of consuming them. Fried, broiled, on a salad - fresh scallops are incredible. 

In Homosassa, scalloping isn't just a form of recreation; it's a money making venture for some as well. During the season, there will be folks lined up at the boat ramp to clean – or shuck – your day's haul. For those that shuck regularly, the process is super quick. Check out this clip to see the process in action.

By the way, this year's scallop season has been fantastic. If you haven't been scalloping yet, there's still time - the season closes on Sept. 24. The zone for bay scallops begins at the Pasco-Hernando County line in the south, and extends to the west bank of the Mexico Beach Canal in Bay County. 

For more information on scalloping in Florida, visit

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