‘Cape Ann Lobstermen,’ in East Gloucester, invited me for a close look earlier this week at how scallops are brought in and processed. The season opened April 1st and will only last 4-6 weeks. There are 70+ boats here rigged for scalloping, and most of them are visiting from Maine, and some from New Hampshire. Massachusetts and the Bay of Fundy reportedly have the best scallop grounds. Scallops are shucked on board (a permit requirement) and the quota is 200 pounds/vessel/day. I hope I have my facts correct.