The state of Florida has so many neat thing's to offer and one is scalloping. It's an hour drive from my house, and I have yet to go. They have tours from July to the end of September and my goal is to make it before the season is over.
To scallop, you jump into the water with your mask, snorkel, and a little mesh bag and seek out the shells hiding in the seagrass. This is done in water anywhere from 4 to 8 feet deep. I have never been so I'm not sure how hard it is to clean a scallop, but I'm sure I could do it.
Here is a great scallop recipe I have made in the past. I bet it's even better with FRESH SCALLOPS!
1 1/2 pounds sea scallops
3/4 cup fine dry unseasoned bread crumbs
1/2 cup butter
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon fresh chopped parsley
3 tablespoons fresh lemon juice, about 1 large lemon
Preparation:Roll scallops in bread crumbs. Melt half of butter in skillet over medium low heat. Add salt, pepper, and paprika. Add scallops and sauté slowly for 7 to 9 minutes, or until golden brown. Turn to brown evenly. Remove scallops to heated serving dish and keep hot. Put remaining butter, parsley, and lemon juice in skillet; heat and pour over scallops. (I always add garlic because I love it, so if your a garlic lover, toss some in)