Bow Tie Salad With Scallops Black Olives Oranges And Mint Recipes

BOW-TIE SALAD WITH SCALLOPS, BLACK OLIVES, ORANGES, AND MINT

Steps:

• 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.
• Wine Recommendation: A white or rosé wine from Provence or the Languedoc-Roussillon region of France makes sense with this; either will pair well with the mint and the salty olive tastes of the dish.

BOW-TIE SALAD WITH BLACK OLIVES, ORANGES AND MINT

Steps:

• Cook pasta until just done. Drain. Rinse with cold water and drain again. Season scallops with 1/2 tsp. of the salt and 1/2 half of the pepper. In frying pan, heat approximately 2 - 3 TBS of the olive oil over moderate heat. Sear scallops until brown and just done - 1 to 2 minutes per side. Cool. Peel oranges, divide into sections and arrange around the edge of large serving bowl. Mix the remaining olive oil with the lemon juice. Stir together the scallops and pasta. Add the olives, onion, mint, remaining salt and pepper. Drizzle the oil/lemon mizture over all. Toss entire mixture, and scoop over the orange slices.

BOW-TIE SALAD WITH SCALLOPS, BLACK OLIVES, ORANGES, AND MINT

Steps:

• 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.