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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Meanwhile, season the scallops with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. | 3. 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. | 4. 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. | 5. Add the pasta and scallops and stir again. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bow tie pasta	3/4			18.9125	0.0	4.2075	0.1062
sea scallop	1			-	-	-	-
salt	3/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
navel orange	2			-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
kalamata olive	1/2	cup	pitted	18.9125	0.0	4.2075	0.1062
red onion	1/2		chopped	14.0	3.2689999999999997	0.385	0.035
mint	6	tablespoons	chopped	15.048	2.8762	1.1252	0.2497

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.