Bow-Tie Salad With Scallops, Black Olives, Oranges, and Mint

1. 1

   In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes.

2. 2

   Drain, rinse with cold water, and drain thoroughly.

3. 3

   Meanwhile, season the scallops with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

4. 4

   In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat.

5. 5

   Sear the scallops, in two batches if necessary, until brown and just done, 1 to 2 minutes per side.

6. 6

   Let cool.

7. 7

   Using a stainless-steel knife, peel the oranges down to the flesh, removing all of the white pith.

8. 8

   Cut the sections away from the membranes and put them in a large glass or stainless-steel bowl.

9. 9

   Squeeze the juice from the membranes into the bowl.

10. 10

    Add the remaining 4 tablespoons oil, the lemon juice, olives, onion, mint, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.

11. 11

    Stir to combine.

12. 12

    Add the pasta and scallops and stir again.

* Per serving · 4 servings · Values may vary.