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Dill Sauce With Scallops Over Angel Hair Pasta Recipe
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1 1/2 tb Shallots -- chopped 1 1/2 tb Butter 2 tb Flour 1 c Heavy cream 1 1/4 c Half and half 6 dr Tabasco sauce 2 1/2 tb Fresh dill -- chopped 1/3 ts Salt 1/4 ts Fresh ground white pepper 1 1/4 lb Bay scallops 1 tb Butter 1/2 c Dry white wine 1 1/2 lb Angel hair pasta -- cooked Saute shallots in 1 1/2 tablespoons butter in 1 1/2 quart saucepan until translucent. Stir in floour. 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. Saute 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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