Preheat the oven to 325°

Cook the rice according to the direction of the package.

After this, take a large skillet, then heat the butter on medium heat.

Add the carrot, onion, and celery to it.

Stir and cook it until it gets tender and crisp.

Add the pepper, salt, and garlic, cook it for 1 minute more.

Add the cooked rice.

Stir it with dill and parsley.

Convert it into the greased 13×9-inch baking dish.

Take the large saucepan, then fill it with water of two-thirds.

Let it boil, reduce the heat to medium.

Add the shrimp uncovered and simmer it for 30 seconds.

Add the scallops, then simmer it for 2 to 3 minutes more, until the shrimp gets to change its color.

Till the scallops get opaque and firm.

Drain and reserve the 1 cup cooking liquid.

Place it in the seafood in the large bowl, then stir it in crabmeat.

Take the small saucepan, then melt the butter on medium heat.

Stir it in flour until it gets blended.

Slowly stir it in half and half and the reserved cooking liquid.

Let it boil.

Stir and cook it for 2 minutes until it gets bubbly and thickened.

Reduce the heat.

Stir it in seasoning, dill, and cream cheese until it gets smooth.

Stir it in the mixture of seafood.

Pour it on the mixture of rice.

Toss the crumbs of bread with the melted butter sprinkle it on the top.

Uncovered and bake it for 50 to 55 minutes until it gets golden brown.

Let it wait for 10 minutes before the serving and enjoy.