Begin by drying the scallops thoroughly with paper towels. Heat a heavy-bottomed pot over medium heat, and cook the thick-cut bacon until nearly crisp for about 5-7 minutes. Remove the bacon and set aside.

In the same pot with the bacon grease, add the dried scallops. Sear them for 2-3 minutes per side until golden crusted. Remove the scallops and set aside with the bacon.

Add water to the pot, scraping up any bits at the bottom. Stir in chopped potatoes, sliced carrots, and half of the salt. Bring to a boil over high heat, then reduce to a simmer for 12-15 minutes until tender.

Lower the heat and stir in the whipping cream. Simmer gently for about 10 minutes, allowing the flavors to meld.

Add haddock, lobster, and shrimp. Mix gently and simmer for an additional 5 minutes until cooked through.

Stir in seared bacon pieces, chopped chives, dill, and remaining salt. Mix well to infuse the flavors.

Serve hot, topping with reserved seared scallops and additional fresh dill if desired. Pair with tea biscuits or salad.