In a pan over medium heat add the mussels, clams, garlic, some water, and Dry white wine. It has to be dry or it will not come out right! Cover and cook over medium heat till clams and mussels start to open. Remove cover and finish cooking till broth is cloudy in color and everything is open. If they don't open, throw them out!
Make plain boring shrimp for the picky eater. For the adults, add butter and garlic to a new pan over medium and cook for a few seconds. Add thawed shrimp and scallops to the pan and cook, stiring frequently, till shrimp are cooked through and scallops are to your liking.
You can eat like we did at the counter from the pans or plate them in pretty bowls and eat at the table. Either way, toast some good quailty bread and dip it in the clam mussel broth while you eat.