The calm morning springs into action as the boat wake stirs behind the motor. A Carolina skiff speeds toward the horizon. On the boat are Baywater Seafood’s Matt Holloway and coowner Bryan Dickey. Baywater is Maryland’s only bay scallop aquaculture company and one of very few bay scallop aquaculture operations in the United States. Matt got the idea to start the company after reading an article about bay scallops, he and childhood friends, Lee Beauchamp and Bryan Dickey helped make this dream a reality. Matt, Lee, and Bryan, all Eastern shore natives, have been best friends since age 6. The scallops grow offshore in cages called lantern nets. At the nets’ location, about 20 minutes offshore, Bryan retrieves a lantern net out of the water and starts pulling out bay scallops from the net’s compartments. Once cleaned and sorted, they’re delivered to a restaurant, Oaked 110, where a chef prepares a dish with Baywater Seafood scallops.

00:00 Intro
01:00 Origins of Baywater Seafood
01:20 Reviving the Bay Scallop Population
03:55 Jet Propelled Scallops
05:30 Prepping & Cooking Scallops


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