Bow-Tie Salad with Scallops, Black Olives, Oranges, and Mint
Bow-Tie Salad with Scallops, Black Olives, Oranges, and Mint might be just the main course you are searching for. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. Watching your figure? This vegan recipe has 541 calories, 12g of protein, and 22g of fat per serving. A mixture of onion, kalamata, sea scallops, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.
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 ros 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.