Ingredients
3/4 lb. bow ties
1 lb. sea scallops
3/4 tsp. salt
1/4 tsp. fresh-ground black pepper
5 tbsp. olive oil
2 navel oranges
1 tbsp. lemon juice
1/2 c. Kalamata or other black olives
1/2 small red onion
6 tbsp. Chopped fresh mint
Preparation
Step 1In 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.Step 2Meanwhile, 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.Step 3Using 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.Step 4Wine 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.
