Cook the unpeeled, but cleaned, new potatoes in a pot of salted water until soft; cut in half. Scrub and trim the carrots; blanch in same water for about 3 minutes, or until softened but still firm. Place in a bath of ice water to stop cooking. Blanch the peas for about 90 seconds, then plunge into ice water. 

In a large saucepan, heat butter; sauté garlic and shallot for 1 minute, until shallot is translucent. Add potatoes, carrot and peas to the saucepan; season with salt and pepper. Deglaze with vermouth or white wine (let wine boil while scraping all the brown bits from bottom of pan), stirring gently to prevent breaking up the vegetables.

Add chicken broth and cream. Bring to a boil over medium-high heat and add goat cheese, stirring well until smooth. Reduce the sauce by 1/3. Add crab, lobster, mussels, oysters, oyster liquor and chopped chives. Cook for an additional minute to warm seafood through.

In a separate pan, heat olive oil; sear scallops on flat side. Do not move scallops for at least 90 seconds, allowing them to caramelize well. When golden brown in colour, flip them and cook for 90 seconds on other side.

To plate:
Spoon Hodge Podge on 6 warmed plates, letting it spread out to show off vegetables and seafood. Place two sea scallops on top of each portion and garnish with several small arugula leaves.

Makes 6 servings.