Step 1
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.
Step 2
Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
Step 3
Preheat oven to 400 degrees F (200 degrees C).
Step 4
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.
Step 5
Carefully remove tomato insides with a spoon; discard tomato insides.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Reduce oven heat to 350 degrees F (175 degrees C).
Step 9
Bake tomatoes in the oven until the cheese is bubbling 5 to 10 minutes. Serve with the skewers.