Get the veggies sautéed: Melt the butter in a large saucepan over medium heat. Toss in the onion, celery, and garlic and sauté until the vegetables become translucent.Toss in the flour: sift the flour and mix continuously for about 2 minutes.Incorporate the liquids and seasonings: Depending on the situation, whisk in the broth, heavy cream, and white wine. Add the tomato paste, Old Bay seasoning, paprika, salt, pepper, and laurier crisp.Mijoter Laisser: Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes.Gathering sea fruits: Place the scallops in the casserole and cook until they become pink. It should take about 3 to 4 minutes. After that, add the crab chair and cook for another 2 minutes, or until everything is hot.Set a time and serve: Take off the laurier band. Reminer l’assaisonnement if nécessaire et incorporer le persil frais. Serve hot in bowls, garnished with chopped fresh herbs or a dollop of whipped cream if desired.
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