1. Prepare the Seafood

1. Rinse and pat dry all the seafood with a paper towel. Season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
4. In the same skillet, sear the scallops for 2 minutes per side until golden brown. Remove and set aside.
5. Add the fish chunks and cook for 3-4 minutes until flaky. Remove and set aside.
6. Lastly, add the mussels or clams, cover the skillet, and cook until the shells open (about 4-5 minutes). Discard any unopened shells and set aside.

2. Make the Creamy Garlic Sauce

1. In the same skillet, reduce the heat to medium and melt the butter.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn it.
3. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
4. Lower the heat and stir in the heavy cream. Let it simmer gently for 3-4 minutes until thickened.
5. Add the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.

3. Combine Everything

1. Return the cooked seafood to the skillet, gently stirring to coat everything in the creamy garlic sauce.
2. Cook for an additional 2-3 minutes to warm through and let the flavors meld.

4. Garnish and Serve

1. Sprinkle with fresh parsley and serve immediately with lemon wedges on the side.