Fresh Scallops
 

I went out clamming this weekend and came across a nice little area full of scallops - most were legal size. I brought them home, shucked them and kept them in the fridge. Cooked them tonight ever so slightly in some butter, and honestly they were absolutely amazing!
My question is - should I have kept them in the shell? How long if so? How long shucked?
Thanks, and no sorry cant tell you where!

Im not sure about inshore bay scallops
But if you scuba dive for them
You cannot take them to shore unshucked
Point being you throw away the whole resource
And only eat the little bit of connecting muscle tissue
I have Zip locked bags in my gear bag
Shuck them on board then zip lock them in the bag
The dive charters make you do the same
Shuck them on the beach and then throw the scallop
Back to the water nothing wasted

Wrap them in bacon....fry them in a hot pan with some olive oil.......DAMN!!!:drool:

Are scallops included in a general shellfish license?

Not in Mass.

Actually I am 99% sure it is legal from Nov - March to take scallops. To double check I will call tomorrow and post results. Shellfish permits are town specific, in the town where I go they are very specific and I am glad they are. They do a good job keeping track of populations and seeding low areas that have easy access. The rec license I have covers up to one bucket of shellfish a week with some particulars regarding scallops. They must be kept in the shell and not shucked until leaving.

Well James, what the poop. And we wont dime you out.

It's not included in the general here. Let me know. I thought it would be the same.

They are in Bourne. So are oysters.

I double checked, Scallops are legal - special regs though- to take with a chatham rec permit.

Back to my question- anyone know if its better to leave them in shell or shuck right away? How long they keep either way?

Id shuck right away
Throw rest back in water or keep for bait and freeze
I usually get them in the pan in about an hour and half
I never freeze I cook them right away wouldnt want to loose taste

There like clams and will live out of the water for some time if you keep them cool and damp. So if you can't put the meats on ice right away you may be better off waiting to shuck them.

Rec scalloping is allowed as part of the "shellfish permit" in many towns (check, your mileage may vary) but the limits are almost always different than clams.

I shuck mine right away and eat some that night, some raw while shuck :drool: and I vacuum pack in dinner size portions for my family and freeze.

They freeze OK but you should eat them as fast as you can. Usually that is not a problem, one of my favorite foods.

The best scallops are enjoyed raw or nearly raw. You know you're at a good fish market when they flip you one from the cooler.

-spence