Grilled Seafood Kebabs And Orecchiette With Arugula

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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

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