THE PROVIDENCE JOURNAL / Sandor Bodo

Joan Lisi wrote:

“My friend and I had a truly memorable meal at Shelter Harbor Inn. It was shrimp and scallop crêpes with a spicy tomato cream sauce. The tender shrimp and scallops were loosely wrapped in two large crêpes and topped with a light tomato cream sauce that had just the right amount of spiciness. I would like very much to know how it was made, particularly the sauce. I hope you can get the recipe for your readers. Thanks.”

This isn’t the first time Edward Gencarelli has shared a scallop recipe. It’s not even the first time he shared a recipe whose origins predate his arrival as head chef at the Shelter Harbor Inn in 1997. He never wants to take credit for another’s dish but it is Gencarelli whipping it up in the kitchen there in Westerly.

A 1996 graduate of Johnson & Wales University, Gencarelli also put in time in kitchens at the Seamen’s Inn in Mystic, Conn., the Left Bank Restaurant in Norwich, Conn., and the Watch Hill Inn in Westerly.

He focuses on American cuisine centered on the harvest from coastal waters.

The Shelter Harbor Inn, 10 Wagner Rd., Westerly, (401) 322-8883, hosts monthly wine dinners spotlighting a particular vineyard or proprietor and serving four courses that pair with the wines.