Heat butter in a saucepot over medium heat. When it foams, add pasta and stir until golden. Add whites of scallions, rice and stock; bring to a boil, cover and reduce heat to simmer. Cook rice 15 minutes, add half the dill, peas and greens of onions. Stir, cook 2-3 minutes more then turn off heat.
For the sauce, in small pot over low heat combine cream, crème fraiche, lemon juice, pickles, capers, salt, pepper and remaining dill. Keep at a low bubble while fish broils.
Dress fish with a little olive oil and season with seafood seasoning. Broil until opaque.
Wilt spinach over medium heat in drizzle of oil. Add garlic clove and season with salt and pepper.