Login to Save Like

Ingredients

• 1 1/2 Tbsp. Shallots, minced
• 1 1/2 Tbsp. Butter
• 2 Tbsp. Flour
• 1 c. Heavy cream
• 1 1/4 c. Half and half
• 6 dsh Tabasco sauce
• 2 1/2 Tbsp. Fresh dill, minced
• 1/3 tsp Salt
• 1/4 tsp Fresh grnd white pepper
• 1 1/4 lb Bay scallops
• 1 Tbsp. Butter
• 1/2 c. Dry white wine
• 1 1/2 lb Angel hair pasta, cooked

Description

Saute/fry Shallots In 1 1/2 Tbsp. Butter In 1 1/2 Qt Saucepan Till Translucent/soft. Stir In Floour. Cook For 5 Min To Make Roux, Stirring Frequently. Bring Cream And Half And Half…

Cook Eat Share