For best results, use high-quality sea scallops that are fresh and plump. Soaking the bamboo skewers prevents them from burning in the oven. Feel free to substitute other vegetables, such as bell peppers or red onion, based on your preference. If you don't have American cheese, you can use shredded cheddar or mozzarella cheese for the stuffed tomatoes. To add a touch of heat, consider adding a pinch of red pepper flakes to the mojito marinade or the broccoli-cheese rice filling.
Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME8 hrs 55 mins
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SERVING2 People
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VIEWS11
Succulent scallops, kissed with the bright, zesty flavors of a classic mojito, are skewered alongside vibrant vegetables and roasted to perfection. Served with oven-baked tomatoes overflowing with a comforting broccoli-cheese rice filling, this dish is a delightful fusion of freshness and indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate99 g
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Cholesterol103 mg
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Fiber17 g
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Protein56 g
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Saturated Fat9 g
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Sodium4380 mg
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Sugar33 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar until well combined. (2 minutes)
02
StepAdd scallops, yellow squash, zucchinis, and portobello mushrooms to the mojito marinade; toss gently to ensure everything is evenly coated. (3 minutes)
03
StepCover the bowl with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld. (8 hours)
04
StepPreheat oven to 400 degrees F (200 degrees C).
05
StepThread the marinated vegetables and scallops onto the soaked bamboo skewers, alternating between mushroom, yellow squash, zucchini, and scallop. Aim for two of each item per skewer. (10 minutes)
06
StepSprinkle the chopped fresh basil evenly over the assembled skewers. (2 minutes)
07
StepCarefully scoop out the insides of the cored tomatoes with a spoon, discarding the pulp and seeds. (5 minutes)
08
StepPour the microwaveable broccoli and cheese sauce into a microwave-safe bowl. Heat in the microwave according to package directions, until the broccoli is tender and the cheese sauce is melted. (3-5 minutes)
09
StepIn a separate bowl, combine the heated broccoli and cheese sauce with the cooked brown rice. Mix well. (3 minutes)
10
StepSpoon the broccoli-cheese rice mixture into the hollowed-out tomatoes, filling them generously. (5 minutes)
11
StepArrange two strips of American cheese atop each filled tomato in a criss-cross pattern. (2 minutes)
12
StepPlace the scallop skewers on a baking sheet lined with parchment paper and bake in the preheated oven until the scallops are cooked through and opaque, approximately 25 to 30 minutes. (25-30 minutes)
13
StepRemove the skewers from the oven and transfer them to a plate. Cover loosely with aluminum foil to keep warm while the tomatoes bake. (2 minutes)
14
StepReduce the oven temperature to 350 degrees F (175 degrees C).
15
StepPlace the stuffed tomatoes on a baking sheet and bake in the oven until the cheese is melted and bubbly and the tomatoes are heated through, approximately 5 to 10 minutes. (5-10 minutes)
16
StepServe the mojito scallop kabobs immediately alongside the warm, cheesy stuffed tomatoes. Enjoy! (2 minutes)
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Schuyler Blick
Jun 26, 2025Definitely a crowd-pleaser! I made this for a summer BBQ and everyone raved about it.
Tatyana Schaefer
Jun 25, 2025I was a little hesitant about the American cheese on the tomatoes, but it actually worked really well! Gave it a nice, melty texture.
Easter Morar
Jun 25, 2025Next time, I'm going to try grilling the kabobs instead of baking them. I think it would add a nice smoky flavor.
Marisol Hansen
Jun 25, 2025This recipe was a HUGE hit! The mojito marinade gave the scallops such a unique and refreshing flavor.
Wilfredo Hickle
Jun 23, 2025The stuffed tomatoes were the perfect complement to the kabobs. So comforting and delicious!