Dill Sauce With Scallops Over Angel Hair Past


1 1/2 tablespoon shallots — chopped
1 1/2 tablespoon butter
2 tablespoon flour
1 cup heavy cream
1 1/4 cup half and half
6 drop tabasco sauce
2 1/2 tablespoon fresh dill — chopped
1/3 teaspoon salt
1/4 teaspoon fresh ground white pepper
1 1/4 lb bay scallops
1 tablespoon butter
1/2 cup 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