Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
© Marcus Nilsson

How to Make It

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.

Suggested Pairing

Smith partners with winemaker Rob Lawson of Pavi to make a Pinot Grigio—Tu Tu—that offers an ideal accompaniment for this grilled seafood. If you can't find Tu Tu, try Lawson's own Pavi Napa Valley Pinot Grigio.

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