Perfect Garlic Clam Pasta w/ Rib-eye & Scallops Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Garlic Clam Pasta w/ Rib-eye & Scallops. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Garlic Clam Pasta w/ Rib-eye & Scallops as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner you should try this Garlic Clam Pasta w/ Rib-eye & Scallops recipe. This Garlic Clam Pasta w/ Rib-eye & Scallops make for a yummy summer dinner that you can make it easy. The Garlic Clam Pasta w/ Rib-eye & Scallops recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Garlic Clam Pasta w/ Rib-eye & Scallops recipe.

Garlic Clam Pasta w/ Rib-eye & Scallops.

Before preparing the dish, we have done some research on how to cook Garlic Clam Pasta w/ Rib-eye & Scallops easily with yummy taste. You can have Garlic Clam Pasta w/ Rib-eye & Scallops using 30 ingredients and 9 steps. Here is how you achieve it.

Perfect Garlic Clam Pasta w/ Rib-eye & Scallops Recipe Ingredients

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

How to make Garlic Clam Pasta w/ Rib-eye & Scallops from scracth

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!.