Garlic Clam Pasta w/ Rib-eye & Scallops.

Ingredients of Garlic Clam Pasta w/ Rib-eye & Scallops

1. Prepare of Pasta.
2. Prepare 1 lb of linguine.
3. You need 5 tbsp of olive oil.
4. It’s 2 tbsp of butter, unsalted.
5. Prepare 1/4 cup of white wine.
6. Prepare 4 of garlic cloves, thinly sliced.
7. It’s 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. It’s 2 tbsp of chopped tarragon leaves.
12. You need 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. Prepare of Chopped tarragon leaves, reserved.
18. Prepare of Horseradish Sauce.
19. You need 1/2 cup of sour cream.
20. Prepare 2 tbsp of prepared horseradish.
21. You need 2 tbsp of mayonnaise.
22. Prepare 1 tsp of apple cider vinegar.
23. It’s 1 tbsp of freshly chopped chive.
24. Prepare 1/4 tsp of salt.
25. You need 1/8 tsp of pepper.
26. You need of Rib-eye Steak.
27. Prepare 2 3/4 inch of thick rib-eyes.
28. It’s 2 tbsp of olive oil.
29. Prepare 2 tbsp of butter, unsalted.
30. Prepare 2 cloves of garlic.

Garlic Clam Pasta w/ Rib-eye & Scallops step by step

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!.