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Dill Sauce with Scallops Over Angel Hair Pasta

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Submitted by cjeterbug

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 ½ 23
TABLESPOONS ML SHALLOTS
chopped
1 ½ 23
TABLESPOONS ML BUTTER
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 237
1 ¼ 296
2 ½ 38
TABLESPOONS ML DILL WEED
fresh, chopped
1.7
TEASPOON ML SALT
¼ 1.3
TEASPOON ML WHITE PEPPER
fresh, ground
1 ¼ 567
POUNDS G BAY SCALLOPS
1 15
TABLESPOON ML BUTTER
½ 118
CUP ML WHITE WINE
dry *
1 ½ 680.4
POUNDS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 785 32% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 461mg 19%
Total Carbohydrate 30g 30%
Dietary Fiber 4g 16%
Sugars g
Protein 79g
Vitamin A 22% Vitamin C 3%
Calcium 24% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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