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How To make Dill Sauce with Scallops Over Angel Hair Pasta
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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#youtube #shorts
Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
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10. Serve hot with more chopped parsley and red pepper flakes.
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