Scallop Season
Scallop season is open from July 1st  to September 10th.Steinhatchee 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!