One of my favorite ways to stay cool and harvest one of my favorite meals happens during the summer. Scalloping has been better than last year and people have had no problem getting their limit of them just west of the St. Martins Keys in Homosassa – and I’ve heard good reports from Keaton Beach/Steinhatchee. They are on the small side right now but growing bigger every week.

When I’m in the water I get selective on the size and any scallop I keep has to be bigger then a 1/2 dollar or 2 inch diameter. It’s got to be big enough to make it worth cleaning it! If cleaning them is not your cup of tea, there are folks set up along the rivers who will do it for a fee. 

The other half of my favorite meal is a redfish. They are on the outside keys and western facing points during the incoming high tide. Live pinfish, cut mullet or shrimp is the best bait. 

O.K. for the best Big Bend once a summer meal, clean the redfish on the half shell (with the skin on) and grill it skin down. I use Lawry’s or Everglades Fish/Fowls to season the fillet. Have some of your fresh scallops cut with the grain to make them flat (about 1/2 a cup per fillet)

Then when you are about 1/2 way done cooking the redfish filet, add the scallops on top. They’re cut flat so they will not roll off. Now squeeze 1/2 a lemon on top, then shut the lid until both are cooked. You can vary this recipe until you come up with your own flavor but it’s hard to beat.

Incoming tide will be early morning this weekend

Homosassa Weekly Fishing Report from Captain William Toney

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