Dill Sauce With Scallops Over Angel Hair Pasta
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 6
 

Ingredients:

1 1/2 tablespoons shallots -- chopped
1 1/2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
1 1/4 cups half and half
6 drops Tabasco sauce
2 1/2 tablespoons fresh dill -- chopped
1/3 teaspoon salt
1/4 teaspoon fresh ground white pepper
1 1/4 pounds bay scallops
1 tablespoon butter
1/2 cup dry white wine
1 1/2 pounds angel hair pasta -- cooked
 

Preparation:

Sauté shallots in 1 1/2 tablespoons butter in 1 1/2 quart saucepan until translucent. Stir in flour. 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. Sauté 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