Cape Cod- Scallop Festival and Sea Mist Resort

We are flying into Boston to the Logan Airport.

It is just a short 75 miles to our Sea Mist Resort in Mashpee.

Hello, Cape Cod!

Our first stop before finding our resort is to check out the scallops in Cape Cod.

Today is the last day of the 45th Annual Scallop Festival at the Cape Cod Fairgrounds
at East Falmouth. 

Bay scallops are a regional seafood that native Cape Codders treasure. Most bay scallops never leave New England. Cooking bay scallops can be a treat all to itself, as bay scallops are excellent for frying, sautéing, baking, or broiling.

Nantucket bay scallops are harvested by commercial fishermen in small boats from the shores and bays of Cape Cod and Nantucket Island. The bay scallops are then shucked and rushed to processing plants, where they are packed in one-pound bags.

Cape Cod & Nantucket Bay scallops are smaller than sea scallops (60-100 per lb or 60-100 count), and have a sweet, mild taste. You can enjoy succulent bay scallops while they are in season from November 1st until March 31st, weather permitting. During extreme cold or wind, fishermen are unable to harvest top-quality bay scallops. If it is too windy it makes it very hard to harvest the scallops from a small boat. If it is too cold, fisherman are unable to harvest shellfish because as soon as they are removed from the water (which is warmer than the air), the shellfish can freeze and die right in the shell.

Fresh bay scallops can be stored in your refrigerator safely for up to three days and can be frozen for up to four months provided they are kept at a temperature well below zero. For more go to: Cape Cod Scallops

Lyndie will have her first taste of scallops.

This is where the line forms to order a fried scallop dinner.

About 6,000 pounds of scallops are served each year!

Yes, it took a crate just to carry them.

What a great way to start our week long 3rd Anniversary celebration!

French fries just taste better in Cape Cod!

A view of Midway and the attractions.

This is what scallops look like before they reach your plate.

Go to Wikipedia: What are scallops? 

BAY SCALLOPS

The bay scallop fishery opens each fall in Chatham and other areas of Cape Cod, Martha's Vineyard and Nantucket. It is skiff fishery, meaning the boats are more or less 20 feet long, and they work in the coastal waters of the bays, not offshore. They use small dredges to pull up the bay scallops and fishermen cull through them to keep only those that have at least one growth ring, to ensure they are not seed. Bay scallops are in high demand because of their sweet taste and the short season. Fishermen get paid more if they shuck the scallops for market. This is time consuming, but worth it. For more go to: Bay Scallops of Cape Cod

Scallops

Cape Cod Bay

These New England delicacies are an absolute treasure. Because they are harvested from waters with extremely cold temperatures, they have a one of a kind light and sweet taste. Availability is seasonal, sold by the pound or packed in eight pound gallons.

Taylor Bay/Live Cape Bay (in-shell)

Petite, sweet, and succulent – these scallops are highly prized by scallop fanciers. They present beautifully with entrée eye appeal. Available year round, sold by the pound or packed in eight pound gallons.

Deep Sea

Caught in the depths of the Atlantic and immediately shucked after capture, Deep Seas are the largest commercial scallop available. Their beautiful creamy, beige-light blonde color is paired with a firm texture that makes these the perfect scallops for any dish. Available year round, sold by the pound or packed in eight pound gallons. from: Cape Cod Shellfish

Our get-away at Sea Mist Resort in Mashpee.
Mashpee is the only Cape town with a Native american name.

Mashpee is firmly rooted in Wampanoag heritage and culture.  Thousands of years
before the Europeans arrived, the Nauset Indians lived on these shores.
Wampanoag means, "People of the Frist Light or Dawn."

Beautiful fall colors in Mashpee