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
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