Dill sauce with scallops over angel hair past
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.
Recipe By : Rhode Island Cooks