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The ingredients needed to make Garlic Clam Pasta w/ Rib-eye & Scallops:
- Take Pasta
- Provide 1 lb linguine
- Use 5 tbsp olive oil
- Provide 2 tbsp butter, unsalted
- Take 1/4 cup white wine
- Use 4 garlic cloves, thinly sliced
- Take 1/2 tsp crushed red-pepper flakes
- Prepare 1 lb bay or sea scallops, tough muscles removed
- Prepare 1 pint container ripe grape tomatoes
- Get 2 tbsp chopped Parsley
- Use 2 tbsp chopped tarragon leaves
- Take 1/8 cup vidalia spring onion, into strips
- Provide Coarse salt
- Prepare Scallops
- Take 1 tbsp butter
- Take Salt and pepper to season
- Take Chopped tarragon leaves, reserved
- Provide Horseradish Sauce
- Prepare 1/2 cup sour cream
- Use 2 tbsp prepared horseradish
- Prepare 2 tbsp mayonnaise
- Provide 1 tsp apple cider vinegar
- Get 1 tbsp freshly chopped chive
- Use 1/4 tsp salt
- Take 1/8 tsp pepper
- Get Rib-eye Steak
- Take 2 3/4 inch thick rib-eyes
- Take 2 tbsp olive oil
- Take 2 tbsp butter, unsalted
- Prepare 2 cloves 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!
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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