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How to Make Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes - A Step-by-Step Guide

Indulge in the flavors of the Caribbean with Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes. This recipe is a celebration of zesty, citrusy flavors and succulent, tender scallops. Whether you're hosting a summer barbecue or simply craving a taste of the tropics, these kabobs are sure to impress your friends and family.

At the heart of this dish is the classic Cuban cocktail, the mojito. The combination of fresh mint, tangy lime, and a touch of sweetness creates a refreshing and ...

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Ingredients

  • 1 cup orange juice
  • ½ cup lemon juice
  • 1 tablespoon salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon white sugar
  • 8 large large scallops
  • 2 yellow squash, cut into 4 large chunks
  • 2 zucchinis, cut into 4 large chunks
  • 1 (8 ounce) package portobello mushroom caps, cut into large chunks
  • 4 bamboo skewers, soaked in water for 60 minutes
  • ½ cup fresh basil
  • 2 large tomatoes, cored
  • 1 (12 ounce) package microwaveable broccoli in cheese sauce
  • 1 ½ cups cooked brown rice
  • 1 slice American cheese, cut into 4 strips

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 55 mins
  • Servings: 2
  • Yield: 2 servings

  • Whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss to coat.
  • Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Thread onto a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers.
  • Carefully remove tomato insides with a spoon; discard tomato insides.
  • Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.
  • Stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. Place 2 strips American cheese atop the mixture in a crossing pattern.
  • Cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm.
  • Reduce oven heat to 350 degrees F (175 degrees C).
  • Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.

    • Nutrition

    770 cal.

    • Total Fat: 21g
    • Saturated Fat: 9g
    • Cholesterol: 103mg
    • Sodium: 4380mg
    • Total Carbohydrate: 99g
    • Dietary Fiber: 17g
    • Total Sugars: 33g
    • Protein: 56g
    • Vitamin C: 248mg
    • Calcium: 635mg
    • Iron: 10mg
    • Potassium: 3491mg

    Categories

    Seafood recipes
    Grilling recipes
    Appetizer recipes
    Healthy recipes
    Summer recipes