Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped onion and 1 cup of diced celery, sauté until soft and translucent, about 5 minutes.

Stir in 2 minced garlic cloves and 1 teaspoon of dried thyme, cooking for an additional minute.

Add 2 cups of diced potatoes and 4 cups of seafood stock. Bring to a gentle boil, then reduce heat to a simmer. Cook for about 15 minutes until potatoes are tender.

Pour in 1 cup of heavy cream, then fold in 1 pound of diced lobster meat and 1 cup of scallops. Cook for another 5 minutes until seafood is cooked through.

Season with salt and pepper to taste. Ladle chowder into bowls and garnish with freshly chopped parsley.