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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 benefit from reading it, now let’s go back to garlic clam pasta w/ rib-eye & scallops recipe. To cook garlic clam pasta w/ rib-eye & scallops you need 30 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Garlic Clam Pasta w/ Rib-eye & Scallops:
  1. You need Pasta
  2. Take linguine
  3. Get olive oil
  4. You need butter, unsalted
  5. Provide white wine
  6. Provide garlic cloves, thinly sliced
  7. Provide crushed red-pepper flakes
  8. Take bay or sea scallops, tough muscles removed
  9. Use container ripe grape tomatoes
  10. Get chopped Parsley
  11. Get chopped tarragon leaves
  12. Prepare vidalia spring onion, into strips
  13. Prepare Coarse salt
  14. Provide Scallops
  15. Take butter
  16. Prepare Salt and pepper to season
  17. Take Chopped tarragon leaves, reserved
  18. Take Horseradish Sauce
  19. Get sour cream
  20. Use prepared horseradish
  21. Take mayonnaise
  22. Prepare apple cider vinegar
  23. Take freshly chopped chive
  24. Use salt
  25. Provide pepper
  26. Get Rib-eye Steak
  27. Take thick rib-eyes
  28. You need olive oil
  29. Provide butter, unsalted
  30. Use 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!

If you are using the paste, squeeze it into a bowl. Smash and peel garlic, then sprinkle it with salt, and mince it finely. Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper.

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