| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 6 | Servings | |
INGREDIENTS
| 1 1/2 | T | Shallots, chopped |
| 1 1/2 | T | Butter |
| 2 | T | Flour |
| 1 | c | Heavy cream |
| 1 1/4 | c | Half and half |
| 6 | Tabasco sauce | |
| 2 1/2 | T | Fresh dill, chopped |
| 1/3 | t | Salt |
| 1/4 | t | Fresh ground white pepper |
| 1 1/4 | lb | Bay scallops |
| 1 | T | 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. ~ From Diana Rattray~ Recipe by: Rhode Island Cooks Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 631
Calories From Fat: 188
Total Fat: 21.3g
Cholesterol: 67.1mg
Sodium: 156.9mg
Potassium: 282.8mg
Carbohydrates: 89.5g
Fiber: 3.1g
Sugar: <1g
Protein: 16g