Dill Sauce With Scallops Over Angel Hair Pasta

Ingredients

14 gr shallots
36 gr butter
16 gr flour
240 ml cream
1 ml tabasco sauce
12 gr dill
1 gr salt
1 gr pepper
300 gr bay scallops
120 ml dry wine
300 gr angel hair pasta

Instructions

Saute shallots in 1.5 tablespoons butter in 1.5 quart saucepan until translucent. Stir in floour. 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