The 2020 recreational bay scallop season for Pasco County opens Friday, July 17, and will remain open through Sunday, July 26. This region includes all state waters south of the Hernando – Pasco county line and north of the Anclote Key Lighthouse in northern Pinellas County and includes all waters of the Anclote River.
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Additional bay scallop season dates are as follows:
St. Joseph Bay/Gulf County: Aug. 16 through Sept. 24. This region includes all state waters from the Mexico Beach Canal in Bay County to the westernmost point of St. Vincent Island in Franklin County.
Franklin County through northwestern Taylor County (including Carrabelle, Lanark, and St. Marks): July 1 through Sept. 24. This region includes all state waters from the westernmost point of St. Vincent Island in Franklin County to the mouth of the Fenholloway River in Taylor County.
The remaining portion of Taylor County and all of Dixie County (including Keaton Beach and the Steinhatchee area): June 15 through Labor Day. This region includes all state waters east of Rock Island near the mouth of the Fenholloway River in Taylor County and north of Alligator Pass day beacon number 4 near the mouth of the Suwannee River in Levy County.
Levy, Citrus, and Hernando counties (including Cedar Key, Crystal River, and Homosassa): July 1 through Sept. 24. This region includes all state waters from the mouth of the Suwannee River in Levy County to the Hernando – Pasco county line.
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Bag limits and other regulations
Bag and vessel limits are 2 gallons of whole bay scallops in the shell or 1 pint of bay scallop meat per person, with a maximum of 10 gallons of whole bay scallops in the shell or a 1/2 gallon (4 pints) bay scallop meat per vessel. Vessel limits do not allow an individual to exceed their personal bag limit.
Scallops may be collected by hand or with a landing or dip net.
There is no commercial harvest of bay scallops allowed in Florida.
Direct and continuous transit of legally-harvested bay scallops is allowed through closed areas. Boaters may not stop their vessels in waters that are closed to harvest and must proceed directly to the dock or ramp to land scallops in a closed area.
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