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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Sauce
1 medium (1 cup) mango, 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
34 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
Salt
Pepper
Mint leaves, if desired
STEP 1
Combine all sauce ingredients in food processor bowl. Cover; process on High45-60 seconds or until smooth. Set aside.
STEP 2
Heat broiler. Spray broiler pan with no-stick cooking spray.
STEP 3
Alternately thread scallops, bell pepper and zucchini onto 4 (10 to 12-inch) skewers.
STEP 4
Place kabobs onto broiler pan. Brush kabobs with melted butter; sprinkle with salt and pepper. Broil 4 to 6 inches from heat, turning once, 11-14 minutes or until vegetables are crisply tender.
STEP 5
To serve, pour 1/4 cup sauce onto each individual serving plate; top with kabob. Garnish with additional mint leaves, if desired.
- Peeled fresh mango can be purchased in jars in the produce section of your supermarket.
- To grill, heat gas grill to medium. Grill kabobs, turning occasionally, 20-22 minutes or until vegetables are crisply tender.
- To grill, heat gas grill to medium. Grill kabobs, turning occasionally, until vegetables are crisply tender (20 to 22 minutes).
