Begin by drying the large scallops thoroughly with paper towels; this step is crucial for achieving a beautiful golden sear later on. Heat a heavy-bottomed pot over medium-high heat and add a touch of oil. Once the oil glistens, add the scallops to the pot, searing them for about 2-3 minutes on each side until golden brown. After searing, carefully remove the scallops and set them aside.

In the same pot, add the chopped bacon and cook it over medium heat until it's almost crisp, which should take about 5-7 minutes. The rendered bacon fat will create a smoky base for your Nova Scotia Seafood Chowder, so keep an eye on it to prevent burning. Once cooked, remove the bacon with a slotted spoon and let it drain on paper towels while leaving the fat in the pot.

Now, you’ll want to incorporate diced potatoes and sliced carrots into the pot with the remaining bacon fat. Stir occasionally for about 3-4 minutes until the veggies start to soften and become fragrant. Season them with half of the salt, then pour in enough water to cover the vegetables. Bring the mixture to a rolling boil, then reduce the heat and simmer uncovered for 12-15 minutes, until the potatoes and carrots are tender.

Once your vegetables are tender, it's time to add the magic. Stir in 35% whipping cream and let it simmer gently for another 10 minutes, allowing the flavors to meld beautifully. The chowder will start to thicken slightly, transforming into a creamy base that will cradle your seafood. Keep stirring occasionally and adjust the seasoning with a touch more salt if desired.

Gently fold in the haddock, chopped lobster, and large shrimp into the creamy broth. Stir well, allowing the seafood to mingle with the chowder for about 5 minutes. This is the moment when your Nova Scotia Seafood Chowder comes to life—the seafood should become opaque and tender, ensuring a delightful texture in each bowl.

Finally, stir in the cooked bacon, fresh chives, chopped dill, and freshly ground black pepper. Allow the chowder to simmer for an additional 2-3 minutes to marry the flavors beautifully. Be mindful of serving it hot, garnished with a few scallops on top and an extra sprinkle of dill for visual appeal.