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 Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    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

Method

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.

This great family recipe is thanks to FOOD & WINE at https://www.foodandwine.com/recipes/bow-tie-salad-scallops-black-olives-oranges-and-mint