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Dill Sauce With Scallops Over Angel Hair Pasta
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- #39379
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 tablespoon shallots, chopped
1 1/2 tablespoon butter
2 tablespoons flour
1 cup heavy cream
1 1/4 cup 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 pound bay scallops
1 tablespoon butter
1/2 cup dry white wine
1 1/2 pound angel hair pasta, cooked
directions
Saute 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.
Saute scallops in 1 tablespoon butter in skillet for 2-3 minutes. Stir in wine. Add to cream sauce. Serve over pasta.
added by
pepperworld
nutrition data
774 calories, 28 grams fat, 93 grams carbohydrates, 33 grams protein per serving.
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