Categories: Pasta, Seafood 
      Yield: 6 servings 
  
  1 1/2 tb Shallots -- chopped 
  1 1/2 tb Butter 
      2 tb Flour 
      1 c  Heavy cream 
  1 1/4 c  Half and half 
      6 dr Tabasco sauce 
  2 1/2 tb Fresh dill -- chopped 
    1/3 ts Salt 
    1/4 ts Fresh ground white pepper 
  1 1/4 lb Bay scallops 
      1 tb Butter 
    1/2 c  Dry white wine 
  1 1/2 lb Angel hair pasta -- cooked 
  
  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. 
   
  Recipe By     : Rhode Island Cooks