RECIPE

Bow-Tie Salad with Scallops, Black Olives, Oranges, and Mint

  • Contributed by Quick From Scratch Pasta
  • ACTIVE:
  • TOTAL TIME:
  • 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.

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  • ACTIVE:
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  • SERVINGS: 4
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Ingredients

  • Ingredients
    1. 3/4 pound bow ties
    2. 1 pound sea scallops
    3. 3/4 teaspoon salt
    4. 1/4 teaspoon fresh-ground black pepper
    5. 5 tablespoons olive oil
    6. 2 navel oranges
    7. 1 tablespoon lemon juice
    8. 1/2 cup Kalamata or other black olives, pitted
    9. 1/2 small red onion, chopped fine
    10. 6 tablespoons chopped fresh mint

Directions

  1. 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.
  2. 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.
  3. 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.