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Scallop-Stuffed Rainbow Trout
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Nutrition Facts
Serving Size 232 g
(Approx. 6 Servings)
Amount Per Serving
Calories 310 Calories From Fat 70
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 430 mg 18%
Total Carbohydrate 26 g 9%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 33 g
Vitamin A 40% • Iron 15%
Vitamin C 20% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Scallop-Stuffed Rainbow Trout
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Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 rainbow trout, butterflied ( 1 1/2 Lb total)
1 olive oil cooking spray
1/8 Tsp salt
1/8 Tsp pepper
4 French bread slices
1/2 cup(s) white onion, finely chopped
1/2 cup(s) celery, finely chopped
1/2 cup(s) carrots, finely chopped
2 medium garlic, minced
2 Tbsp parsley, minced
1 Tbsp unsalted butter
1/3 Lb bay scallops
1/4 Tsp dried thyme
1/4 Tsp dried tarragon leaves
1 lemon, cut into wedges
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Instructions

1
Heat oven to 375°F. Spray a baking dish with olive oil spray. Rinse trout under cold water; pat dry with paper towel. Place trout in baking dish and season inside of fish with salt and pepper.
2
Pulse bread slices in blender to make 1 cup coarse bread crumbs.
3
Chop onion, celery, carrot, garlic and parsley.
4
Melt butter in a large skillet over medium-high heat. Sauté onion, celery and carrots in butter 3 minutes. Push vegetables to outside of skillet. Add scallops, and sauté for 2 minutes, scooping and turning, until color turns from translucent to opaque.
5
Remove skillet from heat. Stir in bread crumbs, parsley, thyme and tarragon. Stuff fish and close top halves over bottom halves. Spray top of fish with olive oil spray.
6
Bake trout 20 minutes. Serve with fresh lemon wedges.

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