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Before you jump to Garlic Clam Pasta w/ Rib-eye & Scallops recipe, you may want to read this short interesting healthy tips about Finding Healthful Fast Food.
Just about every single article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is really very true. From time to time, though, the last thing you need is to have to make a meal from scratch. Once in a while you just want to pay a visit to the drive through while you are on your way home and end the day. There is zero reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the well-known fast food restaurants on the market are trying to “healthy up” their menus. Here is how to eat healthy when you hit the drive through.
Aim toward the side dishes. It wasn’t too long ago that French Fries were your only side dish option at a restaurant. Now more or less all of the famous fast food places have broadened their menus. Now plenty of them provide salads. You might get chili. You could possibly get baked potatoes. You could get fruit. There are lots of wholesome options that do not include things like putting something deep fried into your body. When you buy your supper through a drive through window, opt for side dishes instead of just grabbing something premade. This can help you keep your calorie count low and reduce your fat intake.
Basic sense states that the best way to lose pounds and get healthy is to ban fast food from your diet entirely. Most of the time this is a good plan but if you make great choices, there is no reason you can’t visit your drive through now and then. Sometimes what you need is to let someone else produce your dinner. If you ultimately choose healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.
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 achieve it.
The ingredients needed to make Garlic Clam Pasta w/ Rib-eye & Scallops:
- Get Pasta
- Prepare 1 lb linguine
- Get 5 tbsp olive oil
- Take 2 tbsp butter, unsalted
- Provide 1/4 cup white wine
- You need 4 garlic cloves, thinly sliced
- Get 1/2 tsp crushed red-pepper flakes
- Take 1 lb bay or sea scallops, tough muscles removed
- Provide 1 pint container ripe grape tomatoes
- Use 2 tbsp chopped Parsley
- Use 2 tbsp chopped tarragon leaves
- Use 1/8 cup vidalia spring onion, into strips
- Take Coarse salt
- Prepare Scallops
- Use 1 tbsp butter
- Get Salt and pepper to season
- Use Chopped tarragon leaves, reserved
- You need Horseradish Sauce
- Take 1/2 cup sour cream
- Use 2 tbsp prepared horseradish
- Provide 2 tbsp mayonnaise
- Prepare 1 tsp apple cider vinegar
- Take 1 tbsp freshly chopped chive
- Provide 1/4 tsp salt
- Prepare 1/8 tsp pepper
- Get Rib-eye Steak
- Take 2 3/4 inch thick rib-eyes
- Use 2 tbsp olive oil
- Use 2 tbsp butter, unsalted
- Get 2 cloves garlic
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!
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