GINNA PARSONS: Scallops, beach a perfect combo

By Ginna Parsons/NEMS Daily Journal

As I write this Monday afternoon, I’m sitting in an elegantly appointed condo at Kiawah Island, S.C., enjoying an adult beverage and listening to cool jazz on the radio. We’ve been here barely 24 hours and already I’m dreading the thought of heading home on Thursday.
The weather gods have smiled on my husband and me as we enjoy a 20th anniversary trip to the state where we married. The skies could not be more blue, the temperature when I checked it last was 73 degrees and there is a crispness in the air that only comes in October.
This morning, Charlie and I got up early and made a big pot of coffee and then we headed out to the beach, where we took a leisurely four-mile walk. There were times when I know we went 15 minutes or more without speaking to one another. It’s so easy to get lost in your own thoughts when there’s so much peace and beauty around.
After quick showers, we hopped in the convertible – top down – and drove about five miles to a local organic farmers’ market. Our jaws dropped at the sight of table after table filled with pumpkins, gourds, heirloom and grape tomatoes, sweet potatoes, scallions, squash and zucchini, farm-fresh eggs, herbs and even boiled peanuts.
There were coolers filled with fresh shrimp, grouper, flounder and tuna. And there was an area set up in the sunshine for the woman making fresh flower arrangements from zinnias, basil and native grasses. You could barely see the flowers for the hundreds of butterflies flitting about.
I’m telling you – it doesn’t get much better than this. If it did, I couldn’t stand it.
Tonight, we’re going to boil some of that local shrimp to go with a salad of just-picked mixed greens. But before that, we’re going to dive into a beach staple in the Parsons/Langford household: bacon-wrapped scallops.
Charlie first had this appetizer at a bed and breakfast his family went to in Rhode Island not long after they moved to Connecticut in the mid-1970s. He introduced me to it on our honeymoon at Kiawah. I can’t recall a time we’ve been to the beach since, whether in Florida, Alabama or South Carolina, that we haven’t made these tasty little morsels.I’m embarrassed to even write this recipe – it’s only two ingredients. But those two ingredients marry perfectly together, especially when the little nickel-sized scallops are fresh from the bay.

Bacon-Wrapped Scallops
1 pound bacon
34 pound bay scallops
Cut each piece of bacon into about six pieces. Wrap each scallop with a piece of bacon and secure with a toothpick. Place scallops on a broiling pan and broil for 3 minutes on each side, or until bacon is crispy. Try not to hurt yourself.
Ginna Parsons is the Daily Journal’s food/home/garden editor.