Begin by cleaning and prepping your seafood; rinse the raw shrimp, squid, and bay scallops under cold water. Pat them dry with a paper towel and sprinkle a pinch of salt over them.

In a large skillet, melt 2 tablespoons of butter over medium heat.

Add one finely chopped white onion and three crushed garlic cloves to the skillet. Sauté for about 2 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant.

Introduce the cleaned shrimp to the skillet, cooking for about 1 minute until they just begin to turn pink.

Pour in half a cup of white wine, increasing the heat to medium-high, simmering for about 1 minute.

Lower the heat to medium and stir in one cup of heavy cream, mixing well to combine.

Gently fold in the squid and bay scallops, cooking for an additional 2-3 minutes until all the seafood is fully cooked.

Taste the sauce and adjust with salt and freshly ground black pepper. Remove from heat and mix in a handful of chopped parsley.

Plate the dish while hot and garnish as desired.