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

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

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