Dry the scallops well by sandwiching them gently between sheets of paper towel, then set aside.

Cook the bacon in a large heavy-bottomed pot over medium-high heat until almost crisp, then use a slotted spoon to transfer it to a plate lined with paper towel and set aside.

Keep the bacon grease hot over medium-high heat. Use tongs to gently place the scallops in the hot fat, and cook until golden, about 2 to 3 minutes per side. Remove the scallops from the pot and set aside.

Add the water, potatoes, carrots, and salt to the pot, then use a wooden spoon to scrape up any stuck-on bits from the bottom. Bring to a boil, reduce the heat to medium-low, partially cover with the lid, and gently simmer until the vegetables are tender, about 12 to 15 minutes.

Pour the cream into the pot, bring the chowder back to a simmer, and continue to cook for 10 minutes.

Gently stir the cooked lobster, raw haddock, and raw shrimp into the pot. Simmer gently for 5 minutes until the seafood is just cooked through.

Add the cooked bacon, chives, dill, and pepper, then adjust the seasoning to suit your taste.

Ladle the chowder into bowls, making sure each serving gets a fair share of seafood, then top with pan-seared scallops and a sprinkle of fresh chopped dill. Serve hot with fresh rolls or biscuits.