Recipe for Dill Sauce with Scallops Over Angel Hair Pasta 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1/2 tbl Shallots, chopped
1/2 tbl Butter
2 tbl Flour
1 cup Heavy cream
1/4 cup Half and half
6 dsh Tabasco sauce
1/2 tbl Fresh dill, chopped
1/3 tsp Salt
1/4 tsp Fresh ground white pepper
1/4 lb Bay scallops
1 tbl Butter
1/2 cup Dry white wine
Instructions:
Instructions: 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. From Diana Rattray

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