1 1/2 tbsp Shallots, chopped
1 1/2 tbsp Butter
2 tbsp Flour
1 cup Heavy cream
1 1/4 cup Half and half
6 drop Tabasco sauce
2 1/2 tbsp Fresh dill, chopped
1/3 tsp Salt
1/4 tsp Fresh ground white pepper
1 1/4 lb Bay scallops
1 tbsp Butter
1/2 cup Dry white wine
1 1/2 lb Angel hair pasta, cooked
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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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