Ingredients
-
3/4
-
1
-
3/4
-
1/4
-
5
-
2
-
1
-
1/2
-
1/2
-
6
-
-
-
-
-
Directions
Bow-Tie Salad With Scallops, Black Olives, Oranges, and Mint, Here’s a unique and refreshing pasta salad from Food and Wine with flavors reminiscent of Morocco and Southern Italy, where oranges and black olives are often paired Wine: A white or ros 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 , PAC Spring 2007 What a lovely and unusual combination of flavors FDH surprised me and really enjoyed this! The baby liked the oranges and pasta used bay scallops, but other than that I followed the recipe Nice cold the next day , We really enjoyed this I love scallops, oranges, olives and red onion togehter so with the scallops, it was great Thanks, we will definitely make this again
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Steps
|
1
Done
|
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
Done
|
Meanwhile, Season the Scallops With 1/4 Teaspoon of the Salt and 1/8 Teaspoon of the Pepper. |
|
3
Done
|
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. |
|
4
Done
|
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
Done
|
Add the Pasta and Scallops and Stir Again. |
