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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. You can have garlic clam pasta w/ rib-eye & scallops using 30 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Garlic Clam Pasta w/ Rib-eye & Scallops:

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

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