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Scallops Dill Sauce over Angel Hair Pasta


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  • 1-1/2 Tbsp shallots, chopped
  • 1-1/2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup heavy cream
  • 1-1/4 cup half and half
  • 6 drops Tabasco sauce
  • 2-1/2 Tbsp fresh dill, chopped
  • 1/3 tsp salt
  • 1/4 tsp fresh ground white pepper
  • 1-1/4 lb bay scallops
  • 1 Tbsp butter
  • 1/2 cup dry white wine
  • 1-1/2 lb angel hair pasta, cooked


Servings 6


Step 1

Saute shallots in 1-1/2 Tbsp butter in 1-1/2 qt saucepan until translucent. Stir in flour. Cook for 5 min to make roux, stirring frequently. Bring cream and half & half to the simmering point in saucepan. Whisk into roux. Cook for 5-10 min until thickened to desired consistency, stirring frequently.

Stir in Tabasco sauce, dill, salt, and white pepper, keep warm.

Saute scallops in 1 Tbsp butter in skillet for 2-3 min. Stir in wine. Add to cream sauce. Serve over pasta.


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