Garlic Clam Pasta w/ Rib-eye & Scallops

Introduce

Chef :

The Cast Iron Soulé

Garlic Clam Pasta w/ Rib-eye & Scallops

While COVID-19 is still going, I wanted to take my mouth on another coastal surf and turf adventure. In this course, we are bringing in clams, scallops, rib-eye and pasta into one delicious plate.

Ingredient

1 lb

bay or sea scallops, tough muscles removed

1 pint

vidalia spring onion, into strips

1 tbsp

Cooking instructions

* Step 1

For the horseradish sauce, mix in all ingredients and stir well. Add to taste. Cover and refrigerate.

* Step 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.

* Step 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

* Step 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.

* Step 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

* Step 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.

* Step 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

* Step 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.

* Step 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!