Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Recipe By : Rhode Island Cooks

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