Dill Sauce With Scallops Over Angel Hair Pasta Recipe

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.

nutrition data

774 calories, 28 grams fat, 93 grams carbohydrates, 33 grams protein per serving.

reviews & comments

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