Use of language: scalloping

Every July, if one is in possession of a state issued salt water fishing license, a boat, or an invitation from boaters, they may go scalloping in the Gulf shallow waters. The best sites are Steinhatchee or King's Bay on the Crystal River. Both sites are N. or Tampa. Like an underwater sea hunt, one snorkels and spots scallops (fan shaped) shells (think Shell Gas logo) and graps them from the tall grasses on the bottom of the Gulf. You are allowed a 5 lb. limit and once the limit is achieved, you call it a day and head to shore to fire up the skillet. Shucking the scallops is most of the fun of scalloping, although it is a tedious, messy and challenging process (similar in difficulty to de-veining shrimp). The fresh sauteed scallops are a just reward for toiling the warm Gulf waters.

Scallop-c. 1400's. The French 'escalope' word defined the bi-valve mollusk. The Germanic pronounciation is salalpv. In a 1700's French cooking book the directions suggesting baking the dish in a scallop shaped baking dish.