- 8 jumbo scallops, about 2 ounces each, halved
- 16 large shrimp, shelled and deveined (about 1 pound)
- 16 cherry tomatoes
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 cups orecchiette (6 ounces)
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 cup chicken stock or low-sodium broth
- 4 cups packed baby arugula (4 ounces)
- 1 tablespoon fresh lemon juice
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
How to make this recipe
- 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.
- Cook the pasta in the boiling water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
- Grill the kebabs over high heat until browned and cooked through, turning once, about 7 minutes.
- 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.
Smith partners with winemaker Rob Lawson of Pavi to make a Pinot GrigioTu Tuthat offers an ideal accompaniment for this grilled seafood. If you can't find Tu Tu, try Lawson's own Pavi Napa Valley Pinot Grigio.