Bow-Tie Salad with Scallops, Black Olives, Oranges, and Mint
- SERVINGS: 4
Here's a unique and refreshing pasta salad with flavors reminiscent of Morocco and Southern Italy, where oranges and black olives are often paired.
- 3/4 pound bow ties
- 1 pound sea scallops
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 5 tablespoons olive oil
- 2 navel oranges
- 1 tablespoon lemon juice
- 1/2 cup Kalamata or other black olives, pitted
- 1/2 small red onion, chopped fine
- 6 tablespoons chopped fresh mint
- In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain, rinse with cold water, and drain thoroughly.
- Meanwhile, season the scallops with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Sear the scallops, in two batches if necessary, until brown and just done, 1 to 2 minutes per side. Let cool.
- Using a stainless-steel knife, peel the oranges down to the flesh, removing all of the white pith. Cut the sections away from the membranes and put them in a large glass or stainless-steel bowl. Squeeze the juice from the membranes into the bowl. Add the remaining 4 tablespoons oil, the lemon juice, olives, onion, mint, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir to combine. Add the pasta and scallops and stir again.
A white or rosé wine from Provence or the Languedoc-Roussillon region of France makes sense with this; either will pair well with the mint and the salty olive tastes of the dish.
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Congratulations to Mei Lin, winner of Top Chef Season 12.