04:40 PM EST on Wednesday, January 18, 2006

My wife and I enjoy eating at the Shelter Harbor Inn. My favorite is scallops with angel hair. Because restaurants frequently change their menus, I was a little disappointed to find a scallop dish other than the one I was used to having. The old recipe had Sambuca, scallops and other herbs and spices on a tomato coulis sauce. Do you think the restaurant can supply the recipe? Thanks,

Journal photo / Sandor Bodo

Smoked scallops with capellini at the Shelter Harbor Inn in Westerly.

George L.,

South Kingstown

Edward Gencarelli has served as head chef at the Shelter Harbor Inn since 1997, and he's put a few scallop recipes on the menu in that time.

Through an error in miscommunication, all on my part, he thought the old scallop recipe I was requesting was the smoked scallops with capellini. That has been the off the regular menu for some time but appears as a special. It's also not his recipe. But he prepared it for a photo and shared the recipe.

When Gencarelli and I finally did our interview, I read him the letter and he then realized the recipe was his and shared that one, too.

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 with a focus on the harvest from coastal waters. He'd love to do Italian food, but at a New England Inn, people look for the seafood. But you'll still find some Italian influences in his cooking.

He also loves baseball and is the team coach for his son Edward Jr.

The Shelter Harbor Inn is a 10 Wagner Rd., Westerly (401) 322-8883. The inn hosts monthly wine dinners spotlighting a particular vineyard or proprietor and serving four courses that pair with the wines. There's one tonight for $60 featuring Silverado Vineyards and including a grilled duck breast with 2002 Silverado Merlot.

GAIL CIAMPA

SMOKED SCALLOPS AND CAPELLINI

2 tablespoons clam juice

2 tablespoons white wine

1/4 cup julienne leeks, white part only, (optional)

1/2 teaspoon fresh thyme leaves, chopped fine

1/2 cup heavy cream

6 ounces smoked scallops

1/4 pound capellini

Salt and freshly ground pepper to taste

Heat clam juice, white wine, thyme and leeks together in a heavy saute pan. Reduce to half.

Add heavy cream, and reduce the sauce until it very lightly coats the back of a spoon.

Season with salt and pepper and set aside.

Cook the pasta until al dente and drain.

Return sauce to heat and add scallops to heat through. (Do not overcook). Add pasta and toss together. Serve with fresh thyme sprig as a garnish.

Serves two.

***

SCALLOPS WITH SAMBUCA

1/4 pound pasta

6 ounces sea scallops

Olive oil

1 tablespoon garlic, minced

2 ounces Sambuca

6 ounces tomato sauce (your favorite)

2 ounces clam juice

3 teaspoons basil, cut in small strips or chiffonade

Prepare pasta according to directions.

Sear scallops in olive oil. Remove from pan and set aside. Reuse pan to saute garlic and then add Sambuca. Next add tomato sauce, homemade or your favorite, and the clam juice to heat. Return scallops to pan and then toss over favorite cooked pasta. Top with the basil. Serves two.

Questions on the recipe, call the Shelter Harbor Inn at (401) 322-8883.