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Scallops in Dill Cream Sauce
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Scallops in dill cream sauce Ingredients: | |
1 1/2 tablespoon | Shallots, chopped |
1 1/2 tablespoon | Butter |
2 tablespoons | Flour |
1 cup | Heavy cream |
1 1/4 cup | Half and half |
6 drops | Tabasco sauce |
2 1/2 tablespoons | Fresh dill, chopped |
1/3 teaspoon | Salt |
1/4 teaspoon | Fresh ground white pepper |
1 1/4 pound | Bay scallops |
1 tablespoon | Butter |
1/2 cup | Dry white wine |
1 1/2 pound | Angel hair pasta, cooked |
Directions:
Saute shallots in 1 1/2 tablespoons butter in 1 1/2 quart saucepan until translucent. Stir in flour. 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.
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