GRILLED SEAFOOD KEBABS AND ORECCHIETTE WITH ARUGULA

GRILLED SEAFOOD KEBABS AND ORECCHIETTE WITH ARUGULA image

Yield 4 servings

Number Of Ingredients 12

8 jumbo scallops, halved
16 large shrimp
16 cherry tomatoes
2 tbsp olive oil
2 c orecchiette
2 tbsp butter
1 shallot, finely chopped
2 garlic cloves, finely chopped
1/2 c chicken stock
4 c baby arugula
1 tbsp lemon juice
1/2 c grated Parmesan cheese

Steps:

Skewer scallops, shrimp, and tomatoes. Brush with olive oil and season with pepper. Cook pasta until al dente; reserve 1/2 c cooking water. Grill kebabs over high heat until browned and cooked through. Meanwhile, in arge skillet, melt butter in 2 tbsp oil. Add chopped shallot and garlic and cook over high heat, stirring constantly until softened, about 2 minutes. Add chicken brown and boil until reduced by half, about 3 minutes.. Add pasta, arugula, lemon juice, and Parmesan to skillet and season with pepper. Toss until arugula slightly wilted, adding few tablespoons of reserved pasta water if necessary. Serve with seafood kebabs.