| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
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. ~ 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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