Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, garlic clam pasta w/ rib-eye & scallops. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Garlic Clam Pasta w/ Rib-eye & Scallops is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Garlic Clam Pasta w/ Rib-eye & Scallops is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to 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 that.
The ingredients needed to make Garlic Clam Pasta w/ Rib-eye & Scallops:
- Make ready Pasta
- Prepare linguine
- Get olive oil
- Make ready butter, unsalted
- Get white wine
- Get garlic cloves, thinly sliced
- Take crushed red-pepper flakes
- Make ready bay or sea scallops, tough muscles removed
- Get container ripe grape tomatoes
- Get chopped Parsley
- Take chopped tarragon leaves
- Get vidalia spring onion, into strips
- Make ready Coarse salt
- Get Scallops
- Get butter
- Get Salt and pepper to season
- Take Chopped tarragon leaves, reserved
- Get Horseradish Sauce
- Take sour cream
- Get prepared horseradish
- Get mayonnaise
- Get apple cider vinegar
- Make ready freshly chopped chive
- Prepare salt
- Make ready pepper
- Take Rib-eye Steak
- Make ready thick rib-eyes
- Prepare olive oil
- Take butter, unsalted
- Prepare garlic
Steps 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!
So that is going to wrap it up for this special food garlic clam pasta w/ rib-eye & scallops recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
