Ingredients
¾lbbow ties
1lbsea scallops
¾tspsalt
¼tspfresh ground black pepper
5tbspolive oil
2navel oranges
1tbsplemon juice
½cupkalamata olives,or other black olives
½small red onion
6tbspfresh mint,chopped
Preparation
In a large pot of boiling, salted water, cook the bow ties for about 15 minutes, until just done. Drain, rinse with cold water, and drain thoroughly.
Season the scallops with ¼ teaspoon of the salt and ⅛ 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, for 1 to 2 minutes per side, until brown and just done. 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 ½ teaspoon of salt and ⅛ teaspoon of pepper. Stir to combine.
Add the pasta and scallops and stir again.
Serve and enjoy!
