For the beginning or advanced diver that wants to gather their own fresh seafood on their dives, there is none better than rock scallops. They don’t run away and you can gather them all year long.  You will find them tasty raw as well at cooked.  My first experience was when I went with my dive instructor, after I was certified, and he found some scallops.  He opened one up, cleaned it, cut it in half and gave me my share.  It was the first time that I learned you could enjoy scallops underwater while you’re diving.  Delicious!!!

Where will you find them?

You will find them in California waters, except preserves, and the daily limit is 10 per person per day, plenty for a good dinner for two.  Be sure that you have a valid fishing license; you’ll need that for any of your hunting adventures.

There is no size limit, but think about the next time you come back, you want there to be a good crop of those large ones there to provide you another good meal, so don’t take scallop’s that are smaller than the palm of your hand.  Also, look around to see how abundant they are.  If there is only a handful of scallops in a particular area, leave them to propagate there will be plenty of chance to fill that game bag.

Rock scallops are filter feeders so look for them attached about anywhere there is a good flow of plankton-rich waters from which they filter feed. They especially like rocky reefs near the shore, oil platforms, and pinnacles that are bathed in water movement from either or both currents or surge. They prefer deeper waters, 30 to 100 feet, but they can be found as shallow as 10 feet. For the advanced diver, you will find them in deep-water wrecks. On reefs, you will tend to find them on the underside of ledges and in dark crevices.

Finding the elusive scallop

For a beginning diver this is one of the most difficult parts of getting your scallop dinner but once you learn to see them you will never miss them again. They are often covered with marine life much like their surrounding reef habitat, making them nearly indistinguishable from the reef. They have a tendency to look like the surrounding rocks.

The key is to spot them when they are open, or “Smiling at you” with their bright orange mantle. When the scallop is open and feeding you can easily spot them by their bright orange mantle. A dive buddy that taught me referred to the mantle as looking like eyes.  Once you see them you will understand what he meant.  This always helped me see them easier.  There are some scallops that are gray in color and are harder to spot but just look for that “Smile”.

A small dive light, which you should always have with you, is always helpful to assist looking into dark crevices and under ledges.

Are scallops abundant?

The answer is yes and no. Areas that are frequented often by divers have been showing signs of over-harvesting. Less frequented sites, however, thrive. Rock scallops do recover and repopulate, but not if they are hunted on a weekly basis.  That’s why it is important to harvest carefully so everyone will enjoy these delicacies.

How do you take them?

There are two thoughts on how to take scallops, each with its good and weak points. First, you can clean the scallop by removing the wanted meat underwater, leaving the shell in place or taking the scallop, shell and all.  The way I prefer is to take them in their shell and all. It is more work but when taking them home they will stay fresher in their shell and when the Fish and Game officer checks your catch he can easily determine that you have only ten scallops.  If you take the meat only the Fish and Game officer will count each piece as one scallop.  It is very difficult to take a scallop underwater and frequently you will end up will multiple pieces.

To collect your scallops you’ll need to pry them from their hold.  Make sure another scallop is not attached to the scallop you are taking.  Then find the key point of attachment and place your knife or ab iron there and using a prying motion pops them off.  It will take a little practice but by using the right leverage at the base of the scallop you’ll get them.

  Remember; attach your game bag to your weight belt and never to your BC since it will be heavy.

How do I clean my catch?

The part of the scallop that you want to eat is the large, cream-colored abductor muscle at the center of the scallop.  On one side of the scallop you will find a slight opening where you will want to insert a thin, long knife, and sweep it across the inside of the shell cutting the muscle.  This will cause the shell to open enabling you to pull the shell apart.  Separate the viscera from the muscle, rinse and you’re ready to eat or cook your treasure.

Scallops will keep in the fridge for 24 hours and in your freezer for a week or so, but you will want to eat them as soon as possible. 

Eating your catch

The best way to eat rock scallops is raw fresh from the shell, just like eating oysters.  The meat is sweet, firm and delicious.

If you must cook it, do so lightly. A bit of butter and garlic in a frying pan will work well. Cook it just until the meat becomes opaque, no longer.  Then enjoy them as they melt in your mouth.

A Couple of Recipes for Scallops in Lemon Sauce

Scallops in Lemon Sauce - Serves: Four

Ingredients:

  • 1/3 cup butter

  • 1 teaspoon minced garlic

  • 1 1/2 pounds fresh scallops

  • 2 tablespoons lemon juice

  • 1 cup chopped parsley

  • Dash of Worcestershire sauce

Preparation: 

  • Into a large skillet, heat together butter and garlic until just colored.

  • Stir-fry scallops for approximately 3 to 5 minutes, until firm.

  • Stir in lemon juice, chopped parsley and Worcestershire sauce. 

  • Serve immediately.

Sauteed Scallops with Lemon Sauce - Serves: Four to Five

Ingredients:

  • 2 pounds scallops

  • 2 tablespoons olive oil

  • 1 tablespoon cornstarch

  • 1/4 cup dry white wine

  • Juice of 2 lemons

  • 1 tablespoon lemon zest

  • 1/2 teaspoon dried dill

  • 1/4 cup crisp cooked bacon, crumbled

  • 1/4 cup fresh parsley, chopped

Preparation:

  • Sautee scallops in olive oil for 5 - 10 minutes.  

  • Combine cornstarch, wine, lemon juice, and zest stirring until cornstarch is nearly dissolved.  

  • Add this mixture along with dill and bacon to scallops and stir until mixture thickens.  

  • Serve immediately.

Scallops with Basil-Lemon Sauce - Serves: Four

Ingredients:

  • 4 tablespoons butter

  • 1 clove garlic, minced

  • 1-1/2 lbs bay or sea scallops, rinsed and well dried

  • 3 tablespoons chopped fresh basil leaves

  • 2 tablespoons fresh lemon juice

  • Salt and freshly ground pepper to taste

Preparation:

  • In large, heavy skillet, over medium heat, melt butter. 

  • Add garlic and cook until softened. Do not brown.

  • Add scallops and basil and sauté over medium-high heat, stirring constantly, for 2 minutes.

  • Add lemon juice and continue cooking, stirring constantly, 2 to 3 minutes longer.

  • Season with salt and pepper.

  • Serve Immediately.