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Ingredientes
- 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
Direcciones
- 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 to the simmering point in saucepan. Whisk into roux. Cook for 5-10 min for till thickened to desired consistency, stirring frequently. Stir in Tabasco sauce, dill, salt and white pepper; keep hot. Saute/fry scallops in 1 Tbsp. butter in skillet for 2-3 min. Stir in wine. Add in to cream sauce. Serve over pasta. From Diana Rattray
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 6 servings | |
| Calories 709 | |
| Calories from Fat 179 | 25% |
| Total Fat 20.47g | 26% |
| Saturated Fat 11.66g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 359mg | 15% |
| Potassium 672mg | 19% |
| Total Carbs 92.6g | 25% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.3g | 2% |
| Protein 32.96g | 53% |
