Over the years many summer visitors and residents of the lower Cape may remember the Cielo Gallery – Café a fine dining restaurant in Wellfleet.  It was considered one of the top restaurants on the Cape by Boston Magazine.   Chef John Burns’ menu was considered the best in New American Cuisine.    Guests at the Cielo Gallery – Café were treated not only to a magnificent meal but enjoyed a variety of art displayed throughout the restaurant from local artists.   Here is one of Chef Burns’ amazing recipes. Reference material from “Cape Cod’s Cooking Secrets” by Kathleen DeVanna Fish.

Tomato Fettuccine with Shrimp and Scallops
(Serves 6)

Ingredients:

1 medium onion, chopped
2 garlic cloves, minced
4 Tbsps. olive oil
1 cup dry white wine
2 tsps. Fish bouillon
3/4 cup mushrooms, thinly sliced
2 cups heavy cream
1/4 cup Parmesan cheese, finely grated
1/3 cup fresh parsley, chopped
12 large shrimp peeled and deveined
3/4 lb. scallops
4 Italian plum tomatoes
peeled, seeded, chopped
Salt and pepper to taste
1 lb. tomato fettuccine
Parsley garnish
Parmesan Cheese

Directions:

In a large saucepan, sauté the onions and garlic in olive oil and cook until translucent.  Whisk in wine and fish base and bring to a boil.

Lower heat to a simmer, add the mushrooms and reduce the liquid by half.  Add the heavy cream and continue to simmer on low heat for about 10 or 15 minutes or until the sauce is slightly thickened and reduced.  Whisk in Parmesan cheese and parsley and cook one minute longer.

Bring a large saucepan of salted water to a boil.  Add shrimp and scallops.  Cook for one minute, then drain immediately.  To the sauce, add the shrimp, scallops, tomatoes, salt and pepper to taste.  Stir to combine.

Serve over tomato fettuccine and garnish with freshly, chopped parsley and finely grated Parmesan cheese.

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