Dill sauce with scallops over angel hair pasta

6 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Shallots; chopped
1½ tablespoon Butter
2 tablespoons Flour
1 cup Heavy cream
1¼ cup Half and half
6 drops Tabasco sauce
2½ tablespoon Fresh dill; chopped
⅓ teaspoon Salt
¼ teaspoon Fresh ground white pepper
1¼ pounds Bay scallops
1 tablespoon Butter
½ cup Dry white wine
1½ pounds Angel hair pasta; cooked

Directions

Saute shallots in 1½ tablespoons butter in 1 ½ 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. ~ From Diana Rattray~

Recipe by: Rhode Island Cooks

Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 17, 1998

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