Prepare the Seafood Filling

1. Preheat Oven: Preheat the oven to 375°F (190°C).
2. Cook the Seafood: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and scallops, cooking until just opaque, about 3-4 minutes. Remove from skillet and set aside.
3. Make the Roux: Add the remaining 2 tablespoons of butter to the skillet. Sauté the onion until soft, then add the garlic and cook for 1 minute. Stir in the flour and cook for 1-2 minutes, stirring constantly.
4. Add Liquids: Gradually whisk in the seafood stock and heavy cream, bringing to a simmer.
5. Season: Add salt, pepper, smoked paprika, Old Bay seasoning, and chopped parsley.
6. Combine Seafood: Return the cooked shrimp and scallops to the skillet, along with the crab meat. Stir to combine, then transfer to a baking dish.

Prepare the Cheddar Bay Biscuit Topping

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and cayenne pepper.
2. Cut in Butter: Add the cubed cold butter, using a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs.
3. Add Cheese: Stir in the shredded cheddar cheese and fresh parsley.
4. Add Buttermilk: Pour in the buttermilk, mixing until just combined.
5. Top the Filling: Drop spoonfuls of the biscuit mixture over the seafood filling in the baking dish.

Bake the Cobbler

1. Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, until the biscuits are golden brown and the filling is bubbly.
2. Cool Slightly: Allow the cobbler to cool for a few minutes before serving.

Serve

1. Transfer to Plates: Spoon servings onto plates.
2. Enjoy: Serve warm with a side salad or steamed vegetables.