Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
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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:
mojito marinade |
1 cup orange juice |
1/2 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 |
1/2 cup fresh basil |
stuffed tomatoes |
2 large tomatoes, cored |
1 (12 ounce) package microwaveable broccoli in cheese sauce |
1 1/2 cups cooked brown rice |
1 slice american cheese, cut into 4 strips |
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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