Recipes Cuisine Latin American Caribbean Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes 4.3 (3) 2 Reviews 2 Photos 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. Submitted by Jules Fernan Updated on January 4, 2022 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 35 mins Additional Time: 8 hrs Total Time: 8 hrs 55 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings Mojito Marinade 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 Stuffed Tomatoes 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 Directions 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. I Made It Print Nutrition Facts (per serving) 770 Calories 21g Fat 99g Carbs 56g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 770 % Daily Value * Total Fat 21g 27% Saturated Fat 9g 45% Cholesterol 103mg 34% Sodium 4380mg 190% Total Carbohydrate 99g 36% Dietary Fiber 17g 61% Total Sugars 33g Protein 56g 113% Vitamin C 248mg 275% Calcium 635mg 49% Iron 10mg 54% Potassium 3491mg 74% * 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.