Dill Sauce With Scallops Over Angel Hair Past

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Servings: 6 Difficulty: Intermediate
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A luxurious creamy dill sauce with tender scallops served over delicate angel hair pasta
Dill Sauce With Scallops Over Angel Hair Past recipe image
Dill Sauce With Scallops Over Angel Hair Past recipe image
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Dill Sauce With Scallops Over Angel Hair Past

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 831.8

Description

This elegant yet approachable dish features tender bay scallops nestled in a velvety, herb-infused cream sauce. The sauce is built on a classic roux base of butter and flour, enriched with heavy cream and half-and half for a silky texture that coats the thin angel hair pasta beautifully. Fresh chopped dill provides a bright, aromatic note that cuts through the richness, while a few dashes of Tabasco add a subtle, warming kick. Lightly sauted shallots offer a sweet onion depth, and a splash of dry white wine deglazes the pan, adding complexity to the scallops. Its a perfect choice for a romantic dinner or a special weeknight treat that feels indulgent without requiring gourmet skills.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil and cook the angel hair pasta according to package directions until al dente; drain and set aside.
  2. In a medium saucepan, melt 1 1/2 tablespoons of butter over medium heat.
  3. Add the chopped shallots and saut for about 3 minutes until soft and translucent.
  4. Sprinkle the flour over the shallots and stir continuously for 2 minutes to cook out the raw flour taste, creating a light roux.
  5. Slowly whisk in the heavy cream and half-and half, ensuring no lumps form.
  6. Bring the mixture to a gentle simmer, stirring frequently, and cook for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Stir in the Tabasco sauce, chopped fresh dill, salt, and white pepper; remove from heat and keep warm.
  8. In a separate large skillet, melt the remaining 1 tablespoon of butter over medium-high heat.
  9. Add the bay scallops in a single layer and saut for 2 to 3 minutes until opaque and lightly golden; do not overcrowd the pan.
  10. Pour the dry white wine into the skillet with the scallops and scrape up any browned bits from the bottom.
  11. Cook for another minute until the wine reduces slightly, then add the scallops and pan juices to the cream sauce.
  12. Gently fold the sauce-coated scallops into the cooked angel hair pasta or serve the sauce and scallops spooned over individual plates of pasta.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 831.8kcal
% Daily Value *
Total Fat 46.5g72%
Saturated Fat 27.0g135%
Cholesterol 171.1mg58%
Sodium 3227.5mg135%
Total Carbohydrate 69.3g24%
Dietary Fiber 5.8g24%
Sugars 17.7g
Protein 32.5g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: scallops, dill sauce, angel hair pasta, cream sauce, seafood pasta, white wine sauce, bay scallops, italian seafood, easy dinner, romantic meal, creamy pasta, herb sauce, tabasco sauce, shallots, heavy cream, pasta recipe, quick seafood, comfort food, gourmet home cooking, spring dinner
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