Title: Dill Sauce with Scallops over Angel Hair Pasta
Categories: Pasta
Yield: 6 Servings

1 1/2 tb Shallots; chopped
1 1/2 tb Butter
2 tb Flour
1 c Heavy cream
1 1/4 c Half and half
6 dr Tabasco sauce
2 1/2 tb Fresh dill; chopped
1/3 ts Salt
1/4 ts Fresh ground white pepper
1 1/4 lb Bay scallops
1 tb Butter
1/2 c Dry white wine
1 1/2 lb Angel hair pasta; cooked

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. ~ From Diana Rattray~

Recipe by: Rhode Island Cooks

Posted to MC-Recipe Digest by Nancy Berry on May 17,
1998