Nothing says small and sweet like bay scallop season.

Jewels for both the palate and year-round economies, bay scallops have become almost unique to Vineyard waters — Nantucket and Martha’s Vineyard are two of the last places with a thriving commercial season. For many an Island fishermen bay scalloping has become the backbone of the off-season economy, giving them the ability to make a solid day’s pay in the dead of winter.

They also keep Island chefs happy. Most agree the bay scallop’s flavor stands on its own.

Atria’s Creamy Parsnip Soup With Prosciutto and Edgartown Bay Scallops

Ingredients

3 tablespoons butter

2 cups chopped onions

1 cup chopped celery

1 teaspoon chopped garlic

Salt and pepper to taste

2 quarts chicken stock

4 pounds parsnips, peeled and diced

1 cup cream

6 ounces prosciutto or crispy bacon

1 pound bay scallops

Directions

Cold, stunned and stranded describes more than just the Vineyarders who got stuck on or off-Island in last weekend’s storm. There was another visitor that was also powerless to get to its destination.

Though Sunday brought the sun and an eventual resumption of ferry service, one Island guest needed a little assistance to get on its way.

Holiday Drive for Needy

Island Alpaca Farm is collecting donations of food and gifts for the Red Stocking Fund. The farm will collect unwrapped presents and nonperishable foodstuffs valued at $10 or more through Dec. 24. Each person who donates an item will be entered to win one of two $50 gift certificates to the Island Alpaca Gift Shop. A drawing for the winners will be held on Dec. 24. Gifts for donation may also be purchased for the gift shop.

Scallops:> A New England Coastal Cookbook, by Elaine Tammi and Karin A. Tammi, Pelican Publishing Co., Gretna, Louisiana, 350 pages, color photographs and illustrations, $39.95.

With fresh bay scallops being landed at Vineyard docks it is time to think about favorite recipes. Earlier this year Pelican Publishing came out with a cookbook and compendium of stories about both the coastal bay scallop and the deep sea scallop. The Vineyard is in the book, though not named often enough.

Flu Clinics on Veterans Day

The annual all-Island flu clinic will take place at Martha’s Vineyard Regional High School on Friday, Nov. 11 from 8 a.m. to noon. Registration and staging areas will be located at Waban Park in Oak Bluffs and the Agricultural Hall in West Tisbury. Participants must fill out a registration form and visit one of the staging areas prior to going to the high school. Participants may choose to enter the Performing Arts Center or to stay in their cars while shots are administered.

This coming Monday, Nov. 7, at 8 p.m., the Vineyard Playhouse will present a staged reading of Standing on Ceremony: The Gay Marriage Plays. And they will not be alone. At the same time there will be simultaneous readings of the play worldwide.

Atria’s Creamy Parsnip Soup With Prosciutto and Edgartown Bay Scallops

Ingredients

3 tablespoons butter

2 cups chopped onions

1 cup chopped celery

1 teaspoon chopped garlic

Salt and pepper to taste

2 quarts chicken stock

4 pounds parsnips, peeled and diced

1 cup cream

6 ounces prosciutto or crispy bacon

1 pound bay scallops

Directions

The Martha's Vineyard Commission meets at 8 p.m. Thursday at the Olde Stone Building in Oak Bluffs. Expected to top the agenda: a proposal to rescind its vote narrowly approving the controversial roundabout.

The move to reconsider was pressed last week by commissioner Leonard Jason Jr., an outspoken opponent of the roundabout.

The commission voted 7 - 6 two weeks ago to approve the controversial traffic improvement for the blinker intersection in Oak Bluffs.