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

Time

Prep 15 min · Cook 15 min · 30 min total

Difficulty

easy

1. 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.

   15 min
2. 2

   Meanwhile, season the scallops with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

3. 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.

   2 min
4. 4

   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.

5. 5

   Add the pasta and scallops and stir again.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.