Cook the elbow macaroni according to the package instructions. Drain and set aside to cool.

In a skillet, melt the rich, creamy butter over medium heat.

Sprinkle a pinch of high-quality cane sugar into the skillet.

Add the succulent medium-sized shrimp and cook until they are pink and opaque. Set aside to cool.

In a large mixing bowl, combine the smooth and luscious mayonnaise with the juice and zest of half a lemon. Mix well.

Gently fold in the cooked shrimp, premium crab meat, diced yellow onion, diced celery, finely diced red bell pepper, and diced green onion into the dressing.

Stir in the hot sauce, Worcestershire sauce (if using), delectable sweet relish, and adjust seasoning with salt, pepper, garlic, onion powder, and Old Bay according to your taste.

Gently fold in the tender bay scallops to the mixture, ensuring they are well coated.

Add the cooled and cooked elbow macaroni to the bowl, gently folding until all ingredients are evenly distributed.

Cover the bowl and refrigerate the seafood salad for at least 1-2 hours to allow the flavors to meld.

Before serving, give the salad a final gentle toss. Garnish with additional lemon slices or fresh herbs if desired.

Serve the Costco-style seafood salad chilled and enjoy the delightful combination of flavors and textures.