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How To make 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
How To make Dill Sauce with Scallops Over Angel Hair Pasta's Videos
How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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Mixed seafood in Butter and Wine Sauce over Angel Hair
Mixed seafood in Butter and Wine Sauce over Angel Hair
This one is more about the sauce. You can put this sauce on a pair of old socks and it would taste good. I normally use this with shrimp or shrimp and scallops. This time; however, we came across a mix of shrimp, scallop, calamari and mussels at the aldi. I figured it was worth a shot, to use it with this foolproof flavor monster. The best part about this dish, aside from the seafood flavor, is that it’s only 550 calories per serving
For the sauce all you need is:
Butter
GOOD olive oil
White wine
Diced shallot
Minced garlic
Diced tomato - fresh preferred
Parsley
Basil
Crushed Red Pepper
Salt Pepper Garlic Powder
Cayenne Pepper
Angel hair pasta
Pasta water
Fresh grated parm cheese
To start off salt your pasta water and get it going
While you’re waiting for the water to boil, add some olive oil to a hot skillet and start rendering down the shallot
When the shallot are fragrant and clear add in:
Tomato, garlic, parsley, basil, SPG and Crushed Red Pepper.
When the garlic is fragrant, add in 2 knobs of butter
Once the butter is melted and incorporated add in half a cup to a cup of white wine, crank up the heat and let it reduce by half
When the wine is reduced add in the pasta to the salted pasta water.
While the pasta is cooking add 2 more knobs of butter to the sauce and let it melt in, then check and adjust seasoning. -add in cayenne
Add the seafood then add in the pasta.
Make sure you get some of the pasta water into the sauce also.
Mix all together and turn off the heat then add in the parm cheese and toss to incorporate
Serve this on a plate and garnish with more cheese and parsley.
Again, this is fantastic with any seafood and/or chicken.
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THIS PASTA TAKES 10 MINUTES TO MAKE
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Shrimp with Creamy Garlic Sauce
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Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.
Easy Baked Scallops
Hi Lovelies..
I'm trying to get more recipes out. Sorry for the delay..
This one is super easy..
Here are the ingredients:
1 pound of sea scallops..washed and paper-towel dried
1 clove of garlic
1/4 cup of butter
1 tbsp fresh chopped parsley
1/2 tsp salt
1/4 tsp of pepper
1 tsp of dried or fresh basil
Check out the video..super easy and quick. This dish is wonderful with a glass of white wine..for an inexpensive..but tasty wine..try Yellow Tail Riesling..enjoy!
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Black Angel Hair Pasta Champagne Cream Sauce
Black Angel pasta one of many appetizers at BunhaFaun Restaurant.
Restaurant info:
#BundaFaun