New this month

Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes

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."
Added to shopping list. Go to shopping list.

Ingredients

8 h 55 m servings 770 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 770 kcal
  • 38%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 98.6g
  • 32%
  • Protein:
  • 56.4 g
  • 113%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 4379 mg
  • 175%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. 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.
  5. Carefully remove tomato insides with a spoon; discard tomato insides.
  6. 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.
  7. 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.
  8. 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.
  9. Reduce oven heat to 350 degrees F (175 degrees C).
  10. Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

Only let sit for less than an hour, and it was delicious.

Other stories that may interest you