Scallop Time on Martha’s Vineyard


It’s that time of year again—bay scallop season—Steven was initiated into the art of scalloping by his foraging pal, Lionel Spiro.


The tools of the trade are simple: a peep box (a wooden box with a glass bottom that lets you see the scallops on the sea bottom) and a dip net for scooping up the scallops.



Our prey: the bay scallop, whose crenelated shell contains the sweetest nugget of meat in all of God’s oceans. One great way to cook bay scallops: wrap in strips of bacon or pancetta and grill.



Shucking the scallops — cigars, wine, and friends make the task go quicker.