Recipe by Jules Fernan
"Fresh and large scallops stew in a marinade of tangy Cuban 'mojito.' Two large scallops meet chunks of yellow squash, zucchini, and portabello mushrooms on a stick to form a kabob. It's sure to take you away to the tropics in the middle of your work week. Serve with a baked and stuffed broccoli-cheese tomato."
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yellow squash, cut into 4 large chunks
zucchinis, cut into 4 large chunks
1 (8 ounce) package
portobello mushroom caps, cut into large chunks
bamboo skewers, soaked in water for 60 minutes
1 (12 ounce) package
microwaveable broccoli in cheese sauce
1 1/2 cups
cooked brown rice
American cheese, cut into 4 strips
I was curious about this recipe because the flavor combination sounds good but it doesn't sound like good science. I tried it and science wins, hands down! There is no FAT used to marinate or cook the seafood and vegetables. Bad idea - which resulted in tough meat and vegetables. Marinating and cooking seafood and vegetables together, for the same length of time is also a bad idea. The seafood will overcook and the vegetables undercook. What does this cook define as LARGE? If I had used the squash they recommended, it would never have cooked at all. All of the food proportions per serving are way off. The stuffed tomatoes were OK but not worth the work. Again, you will never stuff 2 tomatoes with that much rice mixture. Why save time using commercially prepared broccoli with cheese and make your own brown rice? The only thing this recipe is good for is the inspiring title.
* Percent Daily Values are based on a 2,000 calorie diet.
Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 186
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