Orange Scallop Pasta Salad - alive magazine
This pasta dish is quick to put together on a weeknight, but also impressive enough to serve at your next dinner party. The scallops in the dish are a good…
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Cooking tools:
- Pot
- Colander
- Stove
- Skillet
- Paper towel
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
- Serving platter
Ingredients
- 3/4 lb (350 g) whole grain bow tie pasta
- 1 lb (450 g) sea scallops
- 1 Tbsp (15 mL) grapeseed oil
- 1/2 tsp (2 mL) salt, divided
- Freshly ground black pepper
- 1/2 cup (125 mL) frozen peas
- 2 medium oranges
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) lemon juice
- 1/2 cup (125 mL) kalamata olives, pitted and roughly chopped
- 1/2 small red onion, thinly sliced
- 2 Tbsp (30 mL) chopped flat-leaf parsley
- 3 Tbsp (45 mL) chopped fresh mint
- 1 Tbsp (15 mL) chopped chives
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