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Seafood-Stuffed Rainbow Trout
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.
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 canola oil
2 medium lemons, thinly sliced
Directions
Combine 2 tablespoons butter and the lemon juice; drizzle 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. Open foil
carefully to allow steam to escape. Yield: 4 servings.
© Taste of Home 2012
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Seafood-Stuffed Rainbow Trout
(continued)
Wine:
Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012