Preheat oven to 375°F. Cut the top off the bread bowl and carefully hollow out the center, leaving about ¾-inch thick walls. Save the bread pieces for dipping. Toast the hollowed bread bowl in the oven for 8-10 minutes until lightly golden.

Melt butter in a large skillet over medium heat. Add minced garlic and chopped shallot, cooking for 1-2 minutes until fragrant and softened but not browned.

Add shrimp and scallops to the skillet, cooking for 2-3 minutes until the shrimp turn pink and scallops are just opaque. Gently fold in the crab meat and heat through for another minute.

Reduce heat to low and pour in heavy cream. Add softened cream cheese, lemon juice, salt, and pepper. Stir gently until the cream cheese melts and the sauce becomes smooth and creamy.

Stir in half of the Parmesan and mozzarella cheese until melted and well incorporated. Taste and adjust seasoning as needed.

Carefully spoon the creamy seafood mixture into the toasted bread bowl. Top with the remaining Parmesan and mozzarella cheese, spreading it evenly over the surface.

Place the filled bread bowl on a baking sheet and bake for 12-15 minutes until the cheese is melted, bubbly, and golden brown on top.

Remove from oven and immediately garnish with fresh chopped parsley. Serve hot with the reserved bread pieces for dipping.