Ingredients
4 tablespoons butter, melted, divided1 tablespoon lemon juice2 pan-dressed trout (about 12 ounces each)1/4 teaspoon pepper1/4 cup cooked long grain rice2 bacon strips, cooked and crumbled2 tablespoons chopped onion2 tablespoons diced sweet red pepper15 frozen cooked salad shrimp, thawed4 sea scallops, diced1 tablespoon canola oil1 to 2 medium lemons, thinly sliced
Preparation
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. Arrange lemon slices on top of fish.
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.
