BOW-TIE SALAD WITH SCALLOPS, BLACK OLIVES, ORANGES, AND MINT
Here's a unique and refreshing pasta salad with flavors reminiscent of Morocco and Southern Italy, where oranges and black olives are often paired.
Categories oranges bow-tie salad with scallops black olives and mint
Yield 4
Number Of Ingredients 10
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.
BOWTIE SALAD WITH SCALLOPS,BLACK OLIVES,ORANGES, AND MINT
A pretty unique and refreshing salad on a summer afternoon or heck any afternoon.
Provided by Jamallah Bergman
Categories Seafood
Number Of Ingredients 10
Steps:
- 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.
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 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.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 639.9, Fat 23.5, SaturatedFat 3.7, Cholesterol 109.3, Sodium 787.5, Carbohydrate 75.5, Fiber 5.7, Sugar 8, Protein 32.4
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