Bowtie Salad with Scallops,Black Olives,Oranges, and Mint

Bowtie Salad With Scallops,black Olives,oranges, And Mint Recipe

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Jamallah Bergman


A pretty unique and refreshing salad on a summer afternoon or heck any afternoon.


★★★★★ 2 votes

4 servings


  • 3/4 lb
    bow-tie pasta, uncooked
  • 1 lb
    sea scallops
  • 3/4 tsp
  • 1/4 tsp
    fresh-ground black pepper
  • 5 Tbsp
    olive oil
  • 2
    navel oranges
  • 1 Tbsp
    lemon juice, fresh
  • 1/2 c
    kalamata or other black olives,pitted
  • 1/2 small
    red onion
  • 6 Tbsp
    chopped fresh mint

How to Make Bowtie Salad with Scallops,Black Olives,Oranges, and Mint


  1. 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.
  2. 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.
  3. 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.

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About Bowtie Salad with Scallops,Black Olives,Oranges, and Mint

Course/Dish: Fish, Pasta, Pasta Salads, Seafood, Salads
Other Tag: Quick & Easy

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