In a large pot of boiling salted water,cook the bowties until just done, about 15 minutes. Drain,rinse with cold water and drain thoroughly.
Meanwhile, season the scallops with 1/4 tsp of salt and 1/8 tsp of the pepper. In a large nonstick frying pan, heat 1 tbsp 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 pit. Cut the sections away from the membranes and put them in a large glass or stainless steel bowl. Squeeze the juice from the membrane into the bowl. Add the remaining 4 tbsp oil, the lemon juice,olives,onions,mint,and the remaining 1/2 tsp salt and 1/8 tsp pepper. Stir to combine. Add the pasta and scallops and stir again.