How To Make Bow Tie Pasta Salad with Scallops
Soft and tender scallops, rich olives, and zesty oranges adds a refreshing and savory bite to this minty bow tie pasta salad dish!
In a large pot of boiling, salted water, cook the bow ties for about 15 minutes, until just done. Drain, rinse with cold water, and drain thoroughly.
Season the scallops with ¼ teaspoon of the salt and ⅛ 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, for 1 to 2 minutes per side, until brown and just done. 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 ½ teaspoon of salt and ⅛ teaspoon of pepper. Stir to combine.
Add the pasta and scallops and stir again.
Serve and enjoy!
- Calories: 605.13kcal
- Fat: 20.70g
- Saturated Fat: 2.98g
- Trans Fat: 0.01g
- Monounsaturated Fat: 13.86g
- Polyunsaturated Fat: 2.62g
- Carbohydrates: 78.86g
- Fiber: 5.59g
- Sugar: 8.69g
- Protein: 25.95g
- Cholesterol: 27.22mg
- Sodium: 752.10mg
- Calcium: 89.88mg
- Potassium: 598.14mg
- Iron: 3.33mg
- Vitamin A: 30.30µg
- Vitamin C: 44.78mg
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