How To make Dill Sauce with Scallops Over Angel Hair Pasta
How To make Dill Sauce with Scallops Over Angel Hair Pasta
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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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This recipe is strong on lemon so adjust it to your taste. The first time I made it, I put way too much lemon juice in (I used 1 whole lemon) and it ruined the dish. I've now reduced it to half and I think it's the perfect balance. If you’re concerned, you can add the zest and cream and squeeze 1 quarter of a lemon into the sauce and adjust that way. Half a lemon works well though, so don’t worry.
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