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

Ingredients

• 0.8 pound bow ties 
• 6 tablespoons mint leaves fresh chopped
• 0.3 teaspoon fresh-ground pepper black
• 0.5 cup kalamata black pitted
• 1 tablespoon juice of lemon 
• 2  navel oranges 
• 5 tablespoons olive oil 
• 0.5 small onion red chopped fine
• 0.8 teaspoon salt 
• 1 pound sea scallops 

Equipment

• bowl
• frying pan
• knife
• pot

Directions

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. 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.
4. Let cool.
5. Using a stainless-steel knife, peel the oranges down to the flesh, removing all of the white pith.
6. 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.
7. 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.
8. Add the pasta and scallops and stir again.
9. 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.