Ingredients
1 lb. bow tie pasta
1 lb. sea scallops
1 1/2 tsp. salt
1/2 tsp. pepper
6 TBS olive oil
4 navel oranges
2 TBS fresh lemon juice
1 cup seeded kalamata olives, sliced in half
small red onion, diced
1 cup chopped fresh mint
Preparation
Cook pasta until just done. Drain. Rinse with cold water and drain again. Season scallops with 1/2 tsp. of the salt and 1/2 half of the pepper. In frying pan, heat approximately 2 - 3 TBS of the olive oil over moderate heat. Sear scallops until brown and just done - 1 to 2 minutes per side. Cool. Peel oranges, divide into sections and arrange around the edge of large serving bowl. Mix the remaining olive oil with the lemon juice. Stir together the scallops and pasta. Add the olives, onion, mint, remaining salt and pepper. Drizzle the oil/lemon mizture over all. Toss entire mixture, and scoop over the orange slices.
