Chef Rene's Shrimp, Mussel, and Scallop Orechiette Pasta

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1 cup extra-virgin olive oil

20 (26/30 count) shrimp, tail on

28 mussels

20 (20/30 count) scallops

28 kalamata olives

4 vine-ripened tomatoes, diced

20 baby broccoli florets

Salt and pepper

4 tablespoons white wine

3 tablespoons freshly squeezed lemon juice

20 ounces orecchiette pasta, cooked al dente

4 tablespoons minced fresh basil

8 ounces shredded Parmesan