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

Bow-Tie Salad with Scallops, Black Olives, Oranges, and Mint
Photo by © Melanie Acevedo

Ingredients

  • ¼ teaspoon fresh-ground black pepper
  • ¾ pound bow ties
  • ¾ pound bow ties
  • ½ cup Kalamata or other black olives, pitted
  • ½ cup Kalamata or other black olives, pitted
  • 5 tablespoons olive oil
  • 1 tablespoon lemon juice
  • + 13 more ingredients
    • ¾ teaspoon salt
    • 1 tablespoon lemon juice
    • ½ small red onion, chopped fine
    • 1 pound sea scallops
    • 2 navel oranges
    • 6 tablespoons chopped fresh mint
    • 2 navel oranges
    • 1 pound sea scallops
    • ¼ teaspoon fresh-ground black pepper
    • 5 tablespoons olive oil
    • ¾ teaspoon salt
    • 6 tablespoons chopped fresh mint
    • ½ small red onion, chopped fine

1. 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. 2. 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...

View full recipe at My Recipes

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