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Heat a large pot over high heat, and, once hot, add the bacon. Cook the bacon until crispy. Remove and set aside. Chop the bacon once cool.
Pat the scallops dry and season them with a ½ of a teaspoon of salt. Add the scallops to the pot side to sear for 2 minutes per side. Remove and set aside.
Reduce the heat to medium and add the garlic and onion to the pot. Saute the garlic and onion for 3-5 minutes until softened and fragrant.
Add the carrots, potatoes, corn, broth, heavy cream, salt, and pepper to the pot and stir to combine.
Bring the chowder to a simmer and cook it, uncovered, for 30 minutes.
Add the bacon, scallops, shrimp, and crab to the pot, and cook for 5 minutes, until the shrimp is cooked through. Then, stir in the lemon juice.
Serve the chowder with a garnish of dill and a lemon wedge, and enjoy!