Name: Seafood-Stuffed Rainbow Trout
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -; 1 to 2 medium lemons, thinly sliced -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Seafood-Stuffed Rainbow Trout

1. 4 tablespoons butter, melted, divided -

2. 1 tablespoon lemon juice -

3. 2 pan-dressed trout (about 12 ounces each) -

4. 1/4 teaspoon pepper -

5. 1/4 cup cooked long grain rice -

6. 2 bacon strips, cooked and crumbled -

7. 2 tablespoons chopped onion -

8. 2 tablespoons diced sweet red pepper -

9. 15 frozen cooked salad shrimp, thawed -

10. 4 sea scallops, diced -

11. 1 tablespoon canola oil -

12. 1 to 2 medium lemons, thinly sliced -

How to cook deliciously - Seafood-Stuffed Rainbow Trout

1. Stage

Combine 2 tablespoons butter and the lemon juice; drizzle over trout cavities. Sprinkle with pepper; set aside.

2. Stage

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. Arrange lemon slices on top of fish.

3. Stage

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.