Dill Sauce With Scallops Over Angel Hair Past

1 1/2 tablespoon shallots -- chopped
1 1/2 tablespoon butter
2 tablespoon flour
1 cup heavy cream
1 1/4 cup half and half
6 drop tabasco sauce
2 1/2 tablespoon fresh dill -- chopped
1/3 teaspoon salt
1/4 teaspoon fresh ground white pepper
1 1/4 lb bay scallops
1 tablespoon butter
1/2 cup 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.