Grilled Seafood Kebabs And Orecchiette With Arugula
|Jumbo scallops||16 Ounce, halved|
|Shrimp||16 Large, shelled and deveined|
|Extra virgin olive oil||2 Tablespoon|
|Ground pepper||To Taste|
|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)|
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.