Try this Dill Sauce with Scallops over Angel Hair Pasta recipe, or contribute your own.
Suggest a better descriptionSaute shallots in 1 1/2 tablespoons butter in 1 1/2 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 5-10 minutes for until thickened to desired consistency, stirring frequently. Stir in Tabasco sauce, dill, salt and white pepper; keep warm. Saute scallops in 1 tablespoon butter in skillet for 2-3 minutes. Stir in wine. Add to cream sauce. Serve over pasta. ~ From Diana Rattray~ Recipe by: Rhode Island Cooks Posted to MC-Recipe Digest by Nancy Berry
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 489 | ||
Calories from Fat: 231 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 15.1g | 75 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 145.4mg | 45 % | |
Sodium 247.9mg | 9 % | |
Potassium 487.7mg | 13 % | |
Total Carbohydrate 38.2g | 11 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 38g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 489
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