Chilled Celery Soup with Nantucket Bay Scallops

In a large saucepan, melt the butter over moderate heat. Add the shallots and cook until softened, about 3 minutes. Add the sliced celery and cook, stirring occasionally, until crisp-tender and still bright green, 4 to 5 minutes. Add the water and bring to a boil. Simmer over moderate heat until tender, about 8 minutes.

Working in batches, puree the soup with the parsley. Strain the soup into a bowl, pressing on the solids. Whisk in the crème fraîche and refrigerate until chilled. Season the soup with salt and white pepper.

Just before serving, heat 1 tablespoon of the oil in a large skillet until smoking. In a bowl, season the scallops with salt and pepper and toss with the remaining 1 tablespoon of oil. Add the scallops to the pan; cook over high heat, turning, until golden and cooked through, about 3 minutes.

Ladle the soup into bowls and mound the scallops in the center. Sprinkle with the celery leaves and serve immediately.