Dill Sauce with Scallops Over Angel Hair Pasta

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