Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, garlic clam pasta w/ rib-eye & scallops. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Garlic Clam Pasta w/ Rib-eye & Scallops is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Garlic Clam Pasta w/ Rib-eye & Scallops is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have garlic clam pasta w/ rib-eye & scallops using 30 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Garlic Clam Pasta w/ Rib-eye & Scallops:
- Get Pasta
- Make ready 1 lb linguine
- Make ready 5 tbsp olive oil
- Get 2 tbsp butter, unsalted
- Take 1/4 cup white wine
- Take 4 garlic cloves, thinly sliced
- Prepare 1/2 tsp crushed red-pepper flakes
- Make ready 1 lb bay or sea scallops, tough muscles removed
- Take 1 pint container ripe grape tomatoes
- Make ready 2 tbsp chopped Parsley
- Get 2 tbsp chopped tarragon leaves
- Prepare 1/8 cup vidalia spring onion, into strips
- Prepare Coarse salt
- Make ready Scallops
- Get 1 tbsp butter
- Prepare Salt and pepper to season
- Make ready Chopped tarragon leaves, reserved
- Get Horseradish Sauce
- Take 1/2 cup sour cream
- Take 2 tbsp prepared horseradish
- Get 2 tbsp mayonnaise
- Get 1 tsp apple cider vinegar
- Get 1 tbsp freshly chopped chive
- Take 1/4 tsp salt
- Take 1/8 tsp pepper
- Prepare Rib-eye Steak
- Make ready 2 3/4 inch thick rib-eyes
- Prepare 2 tbsp olive oil
- Take 2 tbsp butter, unsalted
- Get 2 cloves garlic
Instructions to make Garlic Clam Pasta w/ Rib-eye & Scallops:
- For the horseradish sauce, mix in all ingredients and stir well. Add to taste. Cover and refrigerate.
- 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.
- 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
- 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.
- 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
- 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.
- Make sure the steaks are room temperature. Pat both sides dry to allow for a great seat. Season both sides with salt and pepper
- 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.
- 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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