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Dill Sauce With Scallops Over Angel Hair Pasta


Course : Seafoods
Serves: 6
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Ingredients:


1 1/2 tablespoons shallots -- chopped

1 1/2 tablespoons butter

2 tablespoons flour

1 cup heavy cream

1 1/4 cups half and half

6 drops Tabasco sauce

2 1/2 tablespoons fresh dill -- chopped

1/3 teaspoon salt

1/4 teaspoon fresh ground white pepper

1 1/4 pounds bay scallops

1 tablespoon butter

1/2 cup dry white wine

1 1/2 pounds angel hair pasta -- cooked
 

Preparation / Directions:


Sauté shallots in 1 1/2 tablespoons butter in 1 1/2 quart saucepan until translucent. Stir in flour. Cook for 5 minutes to make roux, stirring frequently. Bring cream and half and half to the simmering point in saucepan. Whisk into roux. Cook for 5-10 minutes for until thickened to desired consistency, stirring frequently. Stir in Tabasco sauce, dill, salt and white pepper; keep warm. Sauté scallops in 1 tablespoon butter in skillet for 2-3 minutes. Stir in wine. Add to cream sauce. Serve over pasta. Recipe By: Rhode Island Cooks

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