Title: Dill Sauce with Scallops over Angel Hair Pasta
Categories: Pasta Seafood
Yield: 6 Servings

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

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.

Recipe By : Rhode Island Cooks

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