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Garlic Clam Pasta w/ Rib-eye & Scallops
Garlic Clam Pasta w/ Rib-eye & Scallops

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We hope you got insight from reading it, now let’s go back to garlic clam pasta w/ rib-eye & scallops recipe. To make garlic clam pasta w/ rib-eye & scallops you only need 30 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Garlic Clam Pasta w/ Rib-eye & Scallops:
  1. Get Pasta
  2. Provide 1 lb linguine
  3. Take 5 tbsp olive oil
  4. Use 2 tbsp butter, unsalted
  5. Take 1/4 cup white wine
  6. Use 4 garlic cloves, thinly sliced
  7. Take 1/2 tsp crushed red-pepper flakes
  8. Get 1 lb bay or sea scallops, tough muscles removed
  9. You need 1 pint container ripe grape tomatoes
  10. Use 2 tbsp chopped Parsley
  11. Prepare 2 tbsp chopped tarragon leaves
  12. You need 1/8 cup vidalia spring onion, into strips
  13. Get Coarse salt
  14. Take Scallops
  15. Take 1 tbsp butter
  16. Use Salt and pepper to season
  17. Prepare Chopped tarragon leaves, reserved
  18. Prepare Horseradish Sauce
  19. Take 1/2 cup sour cream
  20. Take 2 tbsp prepared horseradish
  21. Provide 2 tbsp mayonnaise
  22. Use 1 tsp apple cider vinegar
  23. Prepare 1 tbsp freshly chopped chive
  24. Provide 1/4 tsp salt
  25. Provide 1/8 tsp pepper
  26. Use Rib-eye Steak
  27. Take 2 3/4 inch thick rib-eyes
  28. Prepare 2 tbsp olive oil
  29. Prepare 2 tbsp butter, unsalted
  30. Prepare 2 cloves garlic
Instructions to make Garlic Clam Pasta w/ Rib-eye & Scallops:
  1. For the horseradish sauce, mix in all ingredients and stir well. Add to taste. Cover and refrigerate.
  2. Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
  3. Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl; set aside
  4. Add wine, butter, lemon juice, and stir until fragrant (about 30sec). Add clams to pan and cover until they open. Then add tomatoes, onions, parsley, all but a bit of chopped tarragon leaves, and cook, stirring frequently,. Season with salt and pepper and the garlic/crushed pepper. Remove from heat.
  5. Melt 1 tablespoon butter in a large skillet over medium high heat. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry
  6. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  7. Make sure the steaks are room temperature. Pat both sides dry to allow for a great seat. Season both sides with salt and pepper
  8. In a very hot skillet add 2tbsp Olive oil and let fizzle. Place steaks in and don’t move them. Toss in butter and garlic clives. Let them wear 3-4min each side. Remove from skillet and let rest 4-5 min. Slice at 45° against the grain about 1/4” thick slices.
  9. Add pasta, parsley, reserved cooking water; toss to combine. Divide among bowls. Add several scallops in center and top with tarragon. Drizzle horseradish sauce and add rib-eye strips. Serve and enjoy!

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