Place Potatoes in a large pot, cover with water, and boil for 15-20 minutes, or until slightly tender.
While potatoes are boiling, prepare the Sauce. In a medium saucepan, melt Clarified Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
Pour in Dry Sherry and simmer for 2-3 minutes, allowing the alcohol to evaporate.
Stir in Heavy Cream, Lemon Juice, Old Bay Seasoning, Smoked Paprika, Salt, and Cayenne Pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
Drain Potatoes and place them in a large baking dish.
Add Shrimp and Scallops to the baking dish with the potatoes.
Pour the Sauce evenly over the seafood and potatoes.
Bake for 20-25 minutes, or until shrimp and scallops are cooked through and the sauce is bubbly.
