1/2 lb. fish filets
1/2 lb. scallops
1/2 lb. fresh shrimp, shelled
2 c. milk
1/2 tsp. salt
Pinch of pepper
5 oz. crabmeat
1 tbsp. butter
1 c. sliced, fresh mushrooms
1 c. thinly sliced celery
1/4 c. butter
1/3 c. all-purpose flour
1 tbsp. sherry wine
1 1/2 c. cooked rice
2 tbsp. chopped green onion
2 tsp. melted butter
2 tbsp. fine bread crumbs

Preheat oven 425 degrees. In a saucepan, cover filets, scallops and shrimps with milk; add salt and pepper. Poach over low heat until cooked, about 8 minutes. Drain and reserve milk. Break filets into bite size pieces and put in a bowl with scallops, shrimp and crab.

Melt 1 tbsp. butter; saute mushrooms and celery until celery is tender. Put aside.

Melt 1/4 cup butter; gradually stir in flour. Add reserved milk and cook over medium heat, stirring constantly until sauce has thickened. Stir in sherry wine.

Combine rice with green onions. Fill baking dish with layers of rice, then seafood and sauce, balance of rice, all the vegetables, balance of seafood and sauce.

Mix bread crumbs with butter and sprinkle on top. Bake in a hot oven until bread crumbs are golden brown.

Baking dish: 2 quart. Cooking time: About 20 minutes. Temperature: 425 degrees. Yield: 8 servings.