Melt 2 tbsp of butter in a large pot over medium-high heat. Sear the dry scallops for 1-2 minutes per side until golden brown. Remove from the pot and set aside.

Reduce heat to medium. Add the remaining 4 tbsp of butter to the pot. Sauté the onion, celery, and red bell pepper for 5-7 minutes until soft.

Stir in the garlic and thyme, cooking for 1 minute. Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook the flour.

Pour in the white wine to deglaze the pan, letting it reduce by half. Whisk in the seafood stock slowly to avoid lumps. Add the bay leaf and simmer for 10 minutes.

Reduce heat to low. Stir in the heavy cream and gently warm through. Do not let the soup boil.

Remove the bay leaf. Fold in the cooked lobster meat and the seared scallops (with any juices). Simmer on low for 3-4 minutes to warm the seafood through without overcooking.

Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.