the generous shore: Scallops

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by old jan adkins

E ach small bay scallop yields a single nugget of light, opalescent meat that is unsurpassed by any sea food for flavor and delicacy. Saute'ed or lightly broiled, they are rich and rare gift from the generous shore. the opening of scallop season in mid-autumn spreads townfolk on the water like oil spills, and into a light winter professional fishermen are dragging their limit through the snow flurries. In New England's shallow waters, the bay scallop is a prime cash crop.

T he general home shellfishing license usually allows a weekly scallop catch of one bushel. A separate commercial license, however, allows a daily bag limit per license aboard, two licensees per boat (fee for the Buzzard's Bay aree is around $40, state and local). The shellfish wardens who enforce the codes are as cunning and stealthy as the old rumrunners, so exceeding the limit is risky, as well as bad ecology.

S callops seem to be the only bivalves with the ability tomove about readily, and hence, may be found on many kinds of bottom at many depths. They seem to be herded by the action of wind, tide, and current, and so the native has the advantage of close local knowledge Three solutions: spot fish until you find the grounds; inspect the bottom before the season with a watercress or a diver; follow the fleet and advice of the friends you must make among the professional fishermen... no article or book can offer more than direction and an overview—the fishermen can show you how it really works.