*  Exported from  MasterCook II  *
 
               Dill Sauce with Scallops Over Angel Hair Pasta
 
 Recipe By     : Rhode Island Cooks
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  tablespoons   shallots -- chopped
    1 1/2  tablespoons   butter
    2      tablespoons   flour
    1      cup           heavy cream
    1 1/4  cups          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  pounds        bay scallops
    1      tablespoon    butter
      1/2  cup           dry white wine
    1 1/2  pounds        angel hair pasta -- cooked
 
 Saute shallots in 1 1/2 tablespoons butter in 1 1/2 quart saucepan until translu
 cent.  Stir in floour.	Cook for 5 minutes to make roux, stirring frequently.  B
 ring cream and half and half to the simmering point in saucepan.  Whisk into rou
 x.  Cook for 5-10 minutes for until thickened to desired consistency, stirring f
 requently.  Stir in Tabasco sauce, dill, salt and white pepper; keep warm.  Saut
 e scallops in 1 tablespoon butter in skillet for 2-3 minutes.  Stir in wine.  Ad
 d to cream sauce.  Serve over pasta.
 ~ From Diana Rattray~
 
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