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Seafood-Stuffed Rainbow Trout

 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 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.

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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.