Grilled Seafood Kebabs and Orecchiette with Arugula

Step 1

Bring a large pot of salted water to a boil. Preheat a grill pan. Using 8 pairs of wooden skewers, double-skewer the scallops, shrimp and cherry tomatoes. Brush with olive oil and season with salt and pepper.

Step 2

Cook the pasta in the boiling water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

Step 3

Grill the kebabs over high heat until browned and cooked through, turning once, about 7 minutes.

Step 4

Meanwhile, in a large skillet, melt the butter in the 2 tablespoons of olive oil. Add the shallot and garlic and cook over high heat, stirring constantly, until softened, about 2 minutes. Add the chicken broth and boil until reduced by half, about 3 minutes. Add the pasta, arugula, lemon juice and cheese to the skillet and season with salt and pepper. Toss until the arugula is slightly wilted, adding a few tablespoons of the reserved pasta water if necessary. Serve immediately with the seafood kebabs.