Bow-tie Salad With Scallops, Black Olives, Oranges, And Mint

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 lb bow tie pasta
• 1 lb 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 olives or 1/2 cup other black olives, pitted
• 1/2 small red onion, chopped fine
• 6 tablespoons fresh mint, chopped

Recipe

• 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.
• 3 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.
• 4 using a stainless-steel knife, peel the oranges down to the flesh, removing all of the 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.
• 5 add the pasta and scallops and stir again.