Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, garlic clam pasta w/ rib-eye & scallops. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Garlic Clam Pasta w/ Rib-eye & Scallops is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Garlic Clam Pasta w/ Rib-eye & Scallops is something which I have loved my entire life. They are fine and they look wonderful.
Eggplant pasta and Rib-eye Steak perfect combination. Your family with love this recipe for lunch or dinner. White Hennessy Rib Eye & Mascarpone Mashed Potatoes.
To get started with this particular recipe, we must prepare a few ingredients. You can have garlic clam pasta w/ rib-eye & scallops using 30 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Garlic Clam Pasta w/ Rib-eye & Scallops:
- Get Pasta
- Take linguine
- Prepare olive oil
- Get butter, unsalted
- Prepare white wine
- Prepare garlic cloves, thinly sliced
- Prepare crushed red-pepper flakes
- Prepare bay or sea scallops, tough muscles removed
- Make ready container ripe grape tomatoes
- Take chopped Parsley
- Get chopped tarragon leaves
- Get vidalia spring onion, into strips
- Prepare Coarse salt
- Make ready Scallops
- Prepare butter
- Take Salt and pepper to season
- Get Chopped tarragon leaves, reserved
- Take Horseradish Sauce
- Take sour cream
- Take prepared horseradish
- Prepare mayonnaise
- Prepare apple cider vinegar
- Make ready freshly chopped chive
- Prepare salt
- Make ready pepper
- Prepare Rib-eye Steak
- Take thick rib-eyes
- Prepare olive oil
- Prepare butter, unsalted
- Make ready garlic
Smash and peel garlic, then sprinkle it with salt, and mince it finely. Add juices reserved from clams, wine, carrot and oregano. Increase heat to high and boil until reduced to Drain linguine well; add to skillet of hot clam sauce. Transfer pasta to large serving platter.
Steps to make Garlic Clam Pasta w/ Rib-eye & Scallops:
- For the horseradish sauce, mix in all ingredients and stir well. Add to taste. Cover and refrigerate.
- 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.
- 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
- 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.
- 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
- 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.
- Make sure the steaks are room temperature. Pat both sides dry to allow for a great seat. Season both sides with salt and pepper
- 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.
- 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!
The garlic rib-eye steaks in this recipe are flavored with a simple garlic and soy sauce marinade. This recipe is easily scaled up for a larger family or dinner party, or down for a party of two. For maximum flavor, choose bone-in rib-eye steaks, just be aware that they will take longer to cook than. Try this Prime rib-eye with garlic and seeded mustard butter recipe by Chef Jesse. This recipe is from the show Come Dine With Me Australia.
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