Seafood Casserole

In saucepan combine rice with 2 cups salted water,bring to a boil,reduce heat to low,cover and simmer for 15-20 minutes. Stir in egg and 2 tbsp.parsley. Set aside.

In a large skillet melt butter,sauté onion,garlic,carrot and fennel stirring occasionally for 3-5 minutes or until soft. Stir in 1/2 teas.dill,1/4 teas.each salt and pepper. Transfer to a large bowl. Wipe skillet clean add 2 cups water,bring to a gentle simmer and poach scallops for 1 minute. Using a slotted spoon transfer scallops to bowl. Shell and devain shrimp and add to bowl. Save 1 cup of poaching liquid. Add crabmeat to bowl.

In same skillet,melt remaining butter,whisk in flour,cook,whisking for 2 minutes. Whisk in poaching liquid and milk,cook for 5 minutes. Whisk in cream cheese,dill,salt and pepper and thyme until cheese has melted.

Stir into seafood,add remaining parsley. Line a 13x9 baking dish with rice,spoon seafood over top (recipe can be prepared to this point cooled,covered and refrigerated for up to 2 days.)

Mix breadcrumbs with butter. Spoon over casserole. Garnish with fresh parsley.