Recipe - Dill Sauce With Scallops Over Angel Hair Pasta

1 One half tablespoon Shallots; chopped
1 One half tablespoon Butter
2 tablespoon Flour
1 cup Heavy cream
1 One fourth cup Half and half
6 dr Tabasco sauce
2 One half tablespoon Fresh dill; chopped
1/3 teaspoon Salt
One fourth teaspoon Fresh ground white pepper
1 One fourth pound Bay scallops
1 tablespoon Butter
One half cup Dry white wine
1 One half pound Angel hair pasta; cooked

Saute shallots in 1 One half tablespoons butter in 1 One half 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 510 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 23 minutes. Stir in wine. Add to cream sauce. Serve over
pasta. ~ From Diana Rattray~

Recipe by: Rhode Island Cooks

Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 17,
1998