BOW-TIE SALAD WITH SCALLOPS, BLACK OLIVES, ORANGES, AND MINT
Here's a unique and refreshing pasta salad with flavors reminiscent of Morocco and Southern Italy, where oranges and black olives are often paired.
Categories oranges bow-tie salad with scallops black olives and mint
Yield 4
Number Of Ingredients 10
Steps:
- 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. 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 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 rosé 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.
BOW TIES AND SCALLOPS
This is so quick and easy, and it's a meal good enough for a dinner party. I add a few red pepper flakes to mine.
Provided by MizzNezz
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Have the pasta cooked and drained.
- Heat oil in skillet, add garlic and tomatoes, saute for 3 minutes.
- Add broth, boil 1 minute.
- Add scallops, boil 1 minute.
- Add parsley and parmesan, heat through.
- Stir in bow ties.
Nutrition Facts : Calories 192.5, Fat 8.8, SaturatedFat 1.6, Cholesterol 32.3, Sodium 114.3, Carbohydrate 17, Fiber 1.2, Sugar 1.6, Protein 11.4
BOW TIE SEAFOOD SALAD
"I served this satisfying pasta salad to a group of hospital volunteers who were quick with compliments. It's brimming with shrimp and imitation crab and accented with dill," shares Lily Julow, Lawrenceville, Georgia.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 32 (1-cup) servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the crab, shrimp, celery, onions and green pepper. , In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 217 calories, Fat 2g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 686mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
BOWTIE SALAD WITH SCALLOPS,BLACK OLIVES,ORANGES, AND MINT
A pretty unique and refreshing salad on a summer afternoon or heck any afternoon.
Provided by Jamallah Bergman
Categories Seafood
Number Of Ingredients 10
Steps:
- 1. In a large pot of boiling salted water,cook the bowties until just done, about 15 minutes. Drain,rinse with cold water and drain thoroughly.
- 2. Meanwhile, season the scallops with 1/4 tsp of salt and 1/8 tsp of the pepper. In a large nonstick frying pan, heat 1 tbsp 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. Let cool.
- 3. Using a stainless steel knife, peel the oranges down to the flesh,removing all of the white pit. Cut the sections away from the membranes and put them in a large glass or stainless steel bowl. Squeeze the juice from the membrane into the bowl. Add the remaining 4 tbsp oil, the lemon juice,olives,onions,mint,and the remaining 1/2 tsp salt and 1/8 tsp pepper. Stir to combine. Add the pasta and scallops and stir again.
BOW-TIE SALAD WITH BLACK OLIVES, ORANGES AND MINT
Steps:
- 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.
GARDEN BOW TIE SALAD
Originally a vegetable dish, I added pasta to this salad for family gatherings and church potlucks. Try adding sliced mushrooms and diced tomatoes before serving. -Barbara Burks, Huntsville, Alabama
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 24 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Wash the first five ingredients but do not dry; chop and transfer to a large bowl. Add remaining vegetables. Sprinkle with dry dressing mix; toss to coat. Refrigerate, covered, 4-6 hours or overnight., Cook pasta according to package directions. Drain; rinse with cold water. Add to vegetable mixture. In a small bowl, whisk remaining ingredients. Add to salad; toss to coat.
Nutrition Facts : Calories 89 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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- 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. Let cool.
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