|We did all those things of course, and we did stay wet, but it wasn't all saltwater wetness as we had hoped for. Each day brought heavy grey clouds, blowing squalls, and just to shake things up ... brief interludes of bright sunshine.|
|Of course, we didn't let a little ominous weather stop us. Repeatedly, kayaks and canoes were launched from "The Bay House" on foraging missions.|
|Most of these were successful.|
A few words about scalloping in case you have never been...
At one point, I wound up with 33 scallops in my bathing suit pockets because my mesh bag was in the wrong canoe.
|Being a successful scallop predator means you now have to clean them.|
There is a shopvac method which seems so much like cheating that I will not even discuss it here.
Better to cement your hunter-gatherer clan bonds by sitting down together and cleaning the kill.
Traditional American scallop consumption involves only the white adductor muscle that opens and closes the two shells. So unlike oysters, muscles, and clams, we discard the visceral mass (body) of the scallop for that one white muscle.
Don't ask me why, I'm just going to answer "tradition".
One of these days, I'm going to eat the whole thing and see if it's a flavor thing. I doubt it since some cultures eat the entire thing.
You can go Google "how to clean scallops" or you can marry someone who grew up doing it like I did.
There are a few tricks to it, but it's not difficult once you do a few.
(That last sentence above refers to cleaning scallops not marriage)