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.

Gallery

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
8 hrs
total:
8 hrs 55 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Mojito Marinade
Stuffed Tomatoes

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

770 calories; protein 56.4g 113% DV; carbohydrates 98.6g 32% DV; fat 20.7g 32% DV; cholesterol 102.9mg 34% DV; sodium 4379.5mg 175% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/01/2018
This recipe has potential but there are a couple of issues with it. The marinade needs doubled if you want to be able to taste it. If you put your scallops in the marinade for 8 hours the acid in the citrus will "cook" them resulting in overcooked scallops once they come out of the oven. My other gripe is the American cheese. Sea scallops are expensive and the finished dish has a fancy look to it until you lay eyes on the "fake" cheese. I'm not meaning to sound rude and I am still giving this 4 stars but I need to leave an honest opinion. This is company quality with a few minor changes. I recommend using a real shredded cheese or leaving it off altogether. It does take awhile for the flavor to penetrate the veggies so they do need to sit in the marinade 8 hours to overnight. The scallops absorb it quick and as already mentioned the acid in the citrus "cooks" them. I recommend letting them marinate no more than 1 hour. This recipe really does have potential and it is one I will definitely make again with the changes noted. I used whole button mushrooms instead of the portobello but that was the only substitution I made. Button work good too. Read More
(3)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/01/2018
This recipe has potential but there are a couple of issues with it. The marinade needs doubled if you want to be able to taste it. If you put your scallops in the marinade for 8 hours the acid in the citrus will "cook" them resulting in overcooked scallops once they come out of the oven. My other gripe is the American cheese. Sea scallops are expensive and the finished dish has a fancy look to it until you lay eyes on the "fake" cheese. I'm not meaning to sound rude and I am still giving this 4 stars but I need to leave an honest opinion. This is company quality with a few minor changes. I recommend using a real shredded cheese or leaving it off altogether. It does take awhile for the flavor to penetrate the veggies so they do need to sit in the marinade 8 hours to overnight. The scallops absorb it quick and as already mentioned the acid in the citrus "cooks" them. I recommend letting them marinate no more than 1 hour. This recipe really does have potential and it is one I will definitely make again with the changes noted. I used whole button mushrooms instead of the portobello but that was the only substitution I made. Button work good too. Read More
(3)
Rating: 5 stars
11/13/2015
Only let sit for less than an hour and it was delicious. Read More
(1)