Dill Sauce with Scallops Over Angel Hair Pasta
Submitted by cjeterbug
Tender bay scallops in a silky dill cream sauce with shallots and white wine, served over angel hair pasta. An elegant seafood dinner for six that comes together in 40 minutes.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minIf you want to impress someone at the dinner table, this is your move.
Plump bay scallops get a quick sear in butter, then meet a velvety cream sauce built on a shallot roux with fresh dill, a splash of dry white wine, and just enough hot sauce to add warmth without heat.
Ladle it all over a nest of angel hair pasta and you’ve got a restaurant-quality plate that took you 40 minutes, not a reservation.
Chef Tips
- Pat the scallops completely dry before searing so they get golden instead of steaming in their own moisture
- Cook the roux for a full 5 minutes to eliminate the raw flour taste before adding the cream
- Use fresh dill here, not dried; the bright, grassy flavor is what makes this sauce sing
- Don’t overcook the scallops; 2 to 3 minutes total is all they need before they turn rubbery
Ingredients
Directions
Sauté shallots in 1½ tablespoons butter in 1½ 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 to 10 minutes for 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 to 3 minutes.
Stir in wine. Add to cream sauce. Serve over pasta.
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