Seafood-Stuffed Rainbow Trout

• 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

1. Combine 2 tablespoons butter and the lemon juice; drizzle over trout cavities. Sprinkle with pepper; set aside.
2. 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. Brush remaining butter over a sheet of heavy-duty foil; wrap fish in foil and seal tightly. Place on a
4. . Bake at 425u0b0 for 25-28 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

butter, lemon juice, trout, pepper, rice, bacon, onion, sweet red pepper, salad shrimp, canola oil, lemons

Taken from www.tasteofhome.com/recipes/seafood-stuffed-rainbow-trout/ (may not work)