Ingredients
- 1 1/4 lb bay scallops
- 1 1/2 lb angel hair pasta (cooked)
- 1 c cream (heavy)
- 1/2 c dry wine (white)
- 2 1/2 tb butter
- 2 tb flour
- 1 1/2 tb shallots (chopped)
- 2 1/2 tb dill (fresh chopped)
- 3/8 ts salt
- 1/4 ts pepper (fresh ground white)
- 6 dr tabasco sauce
Saute shallots in 1 1/2 tablespoons butter in 1 1/2 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
