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Chef Land O'Lakes

Mojo is a spicy, but not hot, sauce that is a pureed version of salsa. It is a popular condiment used in Cuba.

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Preparation time: 30 min Cooking time: 11 min
Yield: 4 servings

Sauce Ingredients:

1 mango (1 cup), peeled, cubed
2 tablespoons fresh mint leaves
2 tablespoons lemon juice
2 tablespoons honey
2 teaspoons finely chopped fresh garlic
1 teaspoon chopped red or green jalapeño chile pepper

Scallops Ingredients:

3/4 pound fresh or frozen sea scallops, thawed, cut in half*
1 red bell pepper, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
1 tablespoon LAND O LAKES® Butter, melted
Mint leaves, if desired

Combine all sauce ingredients in food processor bowl. Cover; process on High until smooth (45 to 60 seconds). Set aside.

Heat broiler. Spray broiler pan with no-stick cooking spray. Alternately thread scallops, bell pepper and zucchini onto 4 (10 to 12-inch) skewers.

Place kabobs onto broiler pan. Brush kabobs with melted butter; sprinkle with salt and pepper. Broil 4 to 6 inches from heat, turning once, until vegetables are crisply tender (11 to 14 minutes).

To serve, pour 1/4 cup sauce onto each individual serving plate; top with kabob. Garnish with additional mint leaves, if desired.

*Substitute 3/4 pound fresh or frozen raw shrimp.

TIP: Peeled fresh mango can be purchased in jars in the produce section of your supermarket.

Nutrition Facts (1 serving): Calories: 180, Fat: 4g, Cholesterol: 35mg, Sodium: 180mg, Carbohydrates: 24g, Dietary Fiber: 2g, Protein: 16g
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