Best 2 Mamitas Mojito Scallop Kabobs With Stuffed Tomatoes Recipes

**Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes: A Delightful Fusion of Flavors**

Indulge in a tantalizing culinary journey with Mamita's Mojito Scallop Kabobs, a delectable dish that harmoniously blends the refreshing flavors of mojito with the succulent sweetness of scallops, grilled to perfection. Accompanied by savory Stuffed Tomatoes, this recipe offers a vibrant symphony of flavors and textures, promising an unforgettable dining experience. The tantalizing aroma of fresh mint, zesty lime, and aromatic spices, mingling with the sweet-savory essence of succulent scallops and juicy tomatoes, will captivate your senses and leave you craving for more. Prepare to embark on a culinary adventure that will transport your taste buds to a tropical oasis with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

SCALLOP KABOBS

Scallop Kabobs image

"I'm always on the lookout for recipes that are lower in fat and heart-healthy, too. These kabobs fill the bill. I like to serve them with a fruit salad and a light dessert." Edie DeSpain - Logan, UT

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons canola oil
Dash garlic powder
Dash pepper
1-1/2 pounds sea scallops
3 medium green peppers, cut into 1-1/2-inch pieces
2 cups cherry tomatoes

Steps:

In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.

Nutrition Facts : Calories 238 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 624mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

MAMITA'S MOJITO SCALLOP KABOBS WITH STUFFED TOMATOES

Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes image

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.

Provided by Jules Fernan

Categories Caribbean Recipes

Time 8h55m

Yield 2

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 4379.5 mg, Sugar 32.6 g

Tips and Conclusion

Tips: - To ensure the scallops are cooked evenly, use a large skillet or griddle to cook them in a single layer. - If you don't have a grill basket, you can use wooden skewers to skewer the scallops and tomatoes. Just be sure to soak the skewers in water for at least 30 minutes before using them, to prevent them from burning. - If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount of dried herbs as you would fresh herbs. - Serve the kabobs and stuffed tomatoes immediately, while they are still hot and juicy. Conclusion: This recipe for Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes is a delicious and easy-to-make dish that is perfect for a summer cookout or party. The scallops are tender and flavorful, the tomatoes are juicy and sweet, and the mojito sauce adds a refreshing and tangy flavor to the dish. This recipe is sure to be a hit with your friends and family.