Heat olive oil in a large pot over medium heat. Add the diced onion and celery, sautéing until the onion is translucent, about 5 minutes.

Stir in minced garlic and thyme, cooking for an additional minute until fragrant.

Add the diced potatoes and pour in the seafood stock. Bring the mixture to a gentle boil.

Reduce heat and simmer for 15 minutes, or until the potatoes are tender.

Stir in the heavy cream, folding it into the mixture before adding the lobster and scallops. Cook for another 5 minutes until the seafood is opaque.

Season with salt and pepper, ladle the chowder into bowls, and garnish with fresh parsley.