Dill Sauce with Scallops Over Angel Hair Pasta


Serves: 6
Total Calories: 1,106

Ingredients

1 1/4 tablespoons chopped shallots
1 1/2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
1 1/4 cups half and half
6 drops of Tabasco sauce
2 1/2 tablespoons chopped fresh dill
1/3 teaspoon salt
1/4 teaspoon freshly 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

Directions:

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 or 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.

Nutritional Facts:

Serves: 6
Total Calories: 1,106
Calories from Fat: 299

This Dill Sauce with Scallops Over Angel Hair Pasta recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.


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