Saute 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|
|Calories from Fat: 231 (47%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 489
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