Simple Way to Prepare Speedy Garlic Clam Pasta w/ Rib-eye & Scallops

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

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