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

• 34 lb bow tie pasta
• 1 lb sea scallops
• 34 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 5 tablespoons olive oil
• 2 navel oranges
• 1 tablespoon lemon juice
• 12 cup kalamata olives or 12 cup other black olives, pitted
• 12 small red onion, chopped fine
• 6 tablespoons of fresh mint, chopped

1. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes.
2. Drain, rinse with cold water, and drain thoroughly.
3. Meanwhile, season the scallops with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
4. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat.
5. Sear the scallops, in two batches if necessary, until brown and just done, 1 to 2 minutes per side.
6. Let cool.
7. Using a stainless-steel knife, peel the oranges down to the flesh, removing all of the white pith.
8. Cut the sections away from the membranes and put them in a large glass or stainless-steel bowl.
9. Squeeze the juice from the membranes into the bowl.
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. Stir to combine.
12. Add the pasta and scallops and stir again.

pasta, scallops, salt, ground black pepper, olive oil, oranges, lemon juice, kalamata olives, red onion, mint

Taken from www.food.com/recipe/bow-tie-salad-with-scallops-black-olives-oranges-and-mint-140684 (may not work)