Dill Sauce With Scallops Over Angel Hair Pasta

Recipe Ingredients

1 1/2 tablespoons	22ml	Shallots - chopped
1 1/2 tablespoons	22ml	Butter
2 tablespoons	30ml	Flour
1 cup	237ml	Heavy cream
1 1/4 cups	296ml	Half and half
6		Tabasco sauce
2 1/2 tablespoons	37ml	Fresh dill - chopped
1/3 teaspoon	1.7ml	Salt
1/4 teaspoon	1.3ml	Fresh ground white pepper
1 1/4 lbs	567g / 20oz	Bay scallops
1 tablespoon	15ml	Butter
1/2 cup	118ml	Dry white wine
1 1/2 lbs	681g / 24oz	Angel hair pasta - cooked

Recipe Instructions

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.

Recipe By: Rhode Island Cooks

Source:
Mr. Marcel Kerval of Cafe de France, St. Louis, MO

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