Mamita’s Mojito Scallop Kabobs with Stuffed Tomatoes

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Description

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.

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

Instructions

  1. Whisk orange juice
  2. lemon juice
  3. salt
  4. onion powder
  5. garlic powder
  6. black pepper
  7. and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops
  8. yellow squash
  9. zucchinis
  10. and portobello mushroom to the mojito marinade; toss to coat.
  11. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
  12. Preheat oven to 400 degrees F (200 degrees C).
  13. Thread onto a skewer a piece of mushroom
  14. yellow squash
  15. zucchini
  16. and a scallop
  17. respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers.
  18. Carefully remove tomato insides with a spoon; discard tomato insides.
  19. Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted
  20. 3 to 5 minutes.
  21. 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.
  22. Cook the skewers in preheated oven until the scallops are cooked through
  23. 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm.
  24. Reduce oven heat to 350 degrees F (175 degrees C).
  25. Bake tomatoes in the oven until the cheese is bubbling
  26. 5 to 10 minutes. Serve with the skewers.

Prep Time: 20 mins

Cook Time: 35 mins

Total Time: 8 hrs 55 mins

Servings: 2

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