Recipe: Tasty Garlic Clam Pasta w/ Rib-eye & Scallops

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Before you jump to Garlic Clam Pasta w/ Rib-eye & Scallops recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Inside the Kitchen.

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

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

Steps 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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