Grilled Seafood Kebabs and Orecchiette with Arugula

Directions

1. 1
   Bring a large pot of salted water to a boil.
2. 2
   Preheat a grill pan.
3. 3
   Using 8 pairs of wooden skewers, double-skewer the scallops, shrimp and cherry tomatoes.
4. 4
   Brush with olive oil and season with salt and pepper.
5. 5
   Cook the pasta in the boiling water until al dente.
6. 6
   Drain the pasta, reserving 1/2 cup of the cooking water.
7. 7
   Grill the kebabs over high heat until browned and cooked through, turning once, about 7 minutes.
8. 8
   Meanwhile, in a large skillet, melt the butter in the 2 tablespoons of olive oil.
9. 9
   Add the shallot and garlic and cook over high heat, stirring constantly, until softened, about 2 minutes.
10. 10
    Add the chicken broth and boil until reduced by half, about 3 minutes.
11. 11
    Add the pasta, arugula, lemon juice and cheese to the skillet and season with salt and pepper.
12. 12
    Toss until the arugula is slightly wilted, adding a few tablespoons of the reserved pasta water if necessary.
13. 13
    Serve immediately with the seafood kebabs.