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Dill sauce with scallops over angel hair past

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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

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