Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes Recipe - Allrecipes.com
  • READY IN ABOUT 9 hrs

Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    8 hrs 55 mins

Directions

  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.
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Nutrition

  • Calories
  • 770 kcal
  • 38%
  • Carbohydrates
  • 98.6 g
  • 32%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 17.2 g
  • 69%
  • Protein
  • 56.4 g
  • 113%
  • Sodium
  • 4379 mg
  • 175%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Jules Fernan
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