Serves: 6
Total Calories: 1,106

1 1/4 tablespoons chopped shallots
1 1/2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
1 1/4 cups half and half
6 drops of Tabasco sauce
2 1/2 tablespoons chopped fresh dill
1/3 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 1/4 pounds bay scallops
1 tablespoon butter
1/2 cup dry white wine
1 1/2 pounds angel hair pasta, cooked

Sauté shallots in 1 1/2 tablespoons butter in 1 1/2-quart saucepan until translucent. Stir in flour. 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 or until thickened to desired consistency, stirring frequently. Stir in Tabasco sauce, dill, salt and white pepper; keep warm. Sauté scallops in 1 tablespoon butter in skillet for 2–3 minutes. Stir in wine. Add to cream sauce. Serve over pasta.

Nutritional Facts:

Serves: 6
Total Calories: 1,106
Calories from Fat: 299

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Baked Bluefish Stuffed with Wellfleet Oysters
Bluefish Grilled in Foil
Baked Salmon with Dill
Baked Salmon with Carrots and Zucchini
Smoked-Salmon and Cream-Cheese Quesadillas
Grilled Lime Salmon Steaks
Dilled Haddock Parmesan
Baked Boston Scrod
Marinated Cod
Poached Cod with Lemon Butter Sauce
Baked Swordfish Steak
Baked Wild Trout
Stuffed Sole
Halibut Provençal
Sesame Balsamic Tuna
Ceviche
Baked Stuffed Flounder
Lobster Thermidor
Merrymount Lobster
Lobster à la Newburg
Baked Shrimp Scampi
Roasted Red Pepper and Shrimp Grits
Garlic Broiled Shrimp
New England Shrimp Casserole
Shrimp Stir-Fry with Lemon
Sweet-Sour Shrimp
Alice’s Special Shrimp
Shrimp and Crabmeat Casserole
Crab Casserole
Phyllis Lake’s Hudson River Crab Cakes
Scallops en Casserole
Dill Sauce with Scallops Over Angel Hair Pasta
Clam Fritters (Fritura de Marisco)