Dill Sauce with Scallops Over Angel Hair Pasta
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
shallots
chopped |
|
| 1 ½ | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 ¼ | cups |
light cream (half&half)
|
|
| 6 |
red hot pepper sauce
|
*
|
|
| 2 ½ | tablespoons |
dill weed
fresh, chopped |
|
| ⅓ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
fresh, ground |
|
| 1 ¼ | pounds |
bay scallops
|
|
| 1 | tablespoon |
butter
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 ½ | pounds |
angel hair pasta
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
shallots
chopped |
|
| 23 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
heavy whipping cream
|
|
| 296 | ml |
light cream (half&half)
|
|
| 6 |
red hot pepper sauce
|
*
|
|
| 38 | ml |
dill weed
fresh, chopped |
|
| 1.7 | ml |
salt
|
|
| 1.3 | ml |
white pepper
fresh, ground |
|
| 567 | g |
bay scallops
|
|
| 15 | ml |
butter
|
|
| 118 | ml |
white wine
dry |
*
|
| 680.4 | g |
angel hair pasta
cooked |
|
Directions
Sauté shallots in 1½ tablespoons butter in 1½ 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 to 10 minutes for until thickened to desired consistency, stirring frequently.
Stir in Tabasco sauce, dill, salt and white pepper; keep warm.
Sauté scallops in 1 tablespoon butter in skillet for 2 to 3 minutes.
Stir in wine. Add to cream sauce. Serve over pasta.
