Obtain a face mask for snorkeling that properly fits the face and head. It may be necessary to go under water a time or two to see if the mask is tight enough. If water leaks in, tighten the rubber strap until it no longer leaks
Enter the water, and slide the snorkel through the holder on the mask.
Pull the mask and snorkel into place, with the mask over the eyes and nose, and the mouthpiece of the snorkel in the mouth. Breathe normally through the mouth using the snorkel. Resist the temptation to breath through the nose.
Swim around with the snorkel and mask in place for a while, adapting to breathing through the mouth. Make sure the snorkel does not submerge, or a mouthful of salt water will rush in causing gagging; it is not tasty, for sure.
Look at the floor of the ocean or waterway while snorkeling. This ensures that nasty salt water stays where it belongs, sticking out of the water into the fresh air.
Dive under the water, making certain to hold your breath. When approaching the surface again, blow your air out, forcing the water through your snorkel.
Begin by snorkeling at the top of the water, looking to the floor of the ocean. Scallops will look like two shells closed and connected on one side, while open on the other, with a row of what appear to be blue eyes in the middle. Look deep into the sea grass; scallops are usually in the middle or bottom of the sea grass.
Snorkel around the edges of sandy areas, looking into the surrounding sea grass.
After taking a deep breath, dive down for a scallop. Pick it up while continuing to scan the seabed for other scallops. Return to the surface, and do not forget to blow the air out through the snorkel when breaking the surface of the water.
Slip the scallop into the nylon waist pouch, and close the bag. It would be horrible to discover all of the days hard work has escaped through an unzipped pouch.
Return to the water and continue to snorkel for scallops until there are enough for dinner. Fresh scallops are the best.
Insert the sharp point of a utility knife between the shells; run it along under the top shell to sever the muscle holding the scallop to the shell.
Pull the shells apart and slide a sharp knife under the scallop to remove it.
Pull the shells apart, and slide a sharp knife under the scallop to remove it.
Lift the scallop out, and pull off the membrane skirt and stomach, leaving just the edible white scallop flesh.
Remove any dark membranes that may be still attached to the scallop. Rinse the scallops well and drain; they are now ready for whatever menu item they will become.
