Name: Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes recipe
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

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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

Nutrition Info

769.9 calories carbohydrate: 98.6 g cholesterol: 102.9 mg fat: 20.7 g fiber: 17.2 g protein: 56.4 g saturatedFat: 9 g servingSize: - sodium: 4379.5 mg sugar: 32.6 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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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