This is a unique and refreshing pasta salad with flavors reminiscent of Morocco and Southern Italy, where oranges and black olives are often paired.
• Prep and cook time: 20 minutes
• Yield: Serves 4
• 3/4 tsp salt
• 5 tbsps olive oil
• 2 navel oranges
• 1 tbsp lemon juice
• 3/4 pound bow ties
• 1 pound sea scallops
• 6 tbsps chopped fresh mint
• 1/2 small red onion, chopped fine
• 1/4 tsp fresh-ground black pepper
• 1/2 cup Kalamata or other black olives, pitted
- 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.
This great family recipe is thanks to FOOD & WINE at https://www.foodandwine.com/recipes/bow-tie-salad-scallops-black-olives-oranges-and-mint