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

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Probably the most popular snack foods is natural yogurt. Sometimes people choose to eat yogurt over a nutritious lunch which is not the best idea. As a treat, however, yogurt is one of the very best things you can reach for. Along with calcium, it’s a good supplier of protein and vitamin B. Easily digestible, yogurt can actually help your digestive system work correctly depending upon the culture used to produce it. Fast hint: choose unsweetened yogurt and add in walnuts or flaxseeds. This reduces your sugar absorption without minimizing the taste of your snack.

You do not have to look far to locate a wide range of healthy snacks that can be easily prepared. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to garlic clam pasta w/ rib-eye & scallops recipe. You can have garlic clam pasta w/ rib-eye & scallops using 30 ingredients and 9 steps. Here is how you cook it.

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