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Seafood-Stuffed Rainbow Trout Recipe

Photo by: Taste of Home

This is a special way to serve fresh rainbow trout, stuffed with a mixture of scallops, shrimp, rice, bacon and vegetables. But don’t wait for a special occasion to serve it—it’s easy to put together and put in the oven.

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4 Servings
Prep: 20 min. Bake: 25 min.

Ingredients

4 tablespoons butter, melted, divided
1 tablespoon lemon juice
2 pan-dressed trout (about 12 ounces each)
1/4 teaspoon pepper
1/4 cup cooked long grain rice
2 bacon strips, cooked and crumbled
2 tablespoons chopped onion
2 tablespoons diced sweet red pepper
15 frozen cooked salad shrimp, thawed
4 sea scallops, diced
1 tablespoon vegetable oil
2 medium lemons, thinly sliced

Directions

Combine 2 tablespoons butter and the lemon juice; brush over trout cavities. Sprinkle with pepper; set aside.
In a small skillet, saute the rice, bacon, onion, red pepper, shrimp and scallops in oil for 5 minutes or until scallops are firm and opaque. Spoon into fish cavities. Top with lemon slices.
Brush remaining butter over a sheet of heavy-duty foil; wrap fish in foil and seal tightly. Place on a baking sheet. Bake at 425° for 25-28 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Seafood-Stuffed Rainbow Trout published in Country Extra July 2006, p51

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