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Grilled Seafood Kebabs And Orecchiette With Arugula

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Ingredients
  Jumbo scallops 16 Ounce, halved
  Shrimp 16 Large, shelled and deveined
  Cherry tomatoes 16
  Extra virgin olive oil 2 Tablespoon
  Ground pepper To Taste
  Orecchiette 12 Ounce
  Shallot 1 , minced
  Garlic 2 Clove (10 gm), minced
  Chicken stock/Low sodium broth 1⁄2 Cup (8 tbs)
  Baby arugula 4 Ounce
  Lemon juice 1 Tablespoon
  Grated parmigiano reggiano cheese 1⁄2 Cup (8 tbs)
  Salt To Taste
Directions

1. Bring a large pot of salted water to a boil. Preheat a grill pan or light a grill. Using 8 pairs of wooden skewers, double-skewer the scallops, shrimp and cherry tomatoes. Brush the kebabs with olive oil and season with salt and pepper.
2. Boil the pasta until al dente. Drain, reserving 1/2 cup of the cooking water.
3. Grill the kebabs over high heat until they are browned and cooked through, turning once, about 7 minutes.
4. Meanwhile, in a large skillet, melt the butter in the 2 tablespoons of oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 2 minutes. Add the stock and boil until reduced by half, about 3 minutes. Add the pasta, arugula, lemon juice and cheese and season with salt and pepper. Toss until the arugula is slightly wilted, adding a few tablespoons of the reserved pasta water if necessary.

Recipe Summary

Method: 
Boiled
Ingredient: 
Seafood

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