Instructions: In a saucepan cook the rice in 2 cups of water until tender and water is absorbed. Stir in the egg and 2 tbsp. of the parsley. Set aside.

Meanwhile, in a large skillet, melt 1 tbsp. of the butter over medium heat and cook onion, garlic, carrot, celery stirring occasionally for three to five minutes or until

softened. Stir in 1/2 tsp of the dill and 1/4 tsp each of the salt and pepper. Set aside in a large bowl.

Wipe the skillet clean and pour in 2 cups of water. Bring to a gentle simmer and poach scallops until just opaque (1 to 3 minutes). Using a slotted spoon, add the scallops to a bowl.

Poach shrimp in the same liquid for 3 minutes or until just firm and pink.

Drain, reserving 1 cup of the liquid and add the bowl. Chop crab coarsely and add to the bowl.

In the same skillet, melt the remaining butter over medium heat, whisk in the flour and cook whisking for 2 minutes without browning. Gradually whisk in the reserved poaching liquid and milk. Cook stirring for five minutes or until thickened. Whisk in the cream cheese, remaining dill, slat, pepper and thyme until cheese is melted. Stir into the seafood mixtures along with the remaining parsley.

Line the bottom of a greased 13x9 inch baking dish with the rice. Spoon the seafood mixture over the top.

(recipe can be cooled, covered and refrigerated at this point for up to two days or frozen for up to two weeks. Thaw in the fridge for 48 hours. Let stand at room temp for 30 minutes before continuing.)

Topping: Mix the bread crumbs, butter and parsley and sprinkle over the casserole. Bake at 325 for 40 to 50 minutes or until heated through and the topping is golden and crunchy.

Makes 8 servings.

NOTES : A seafood lovers delight.

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