Begin sautéing the vegetables: In a tall saucepan set over medium heat, melt the butter. Stir in the garlic, celery, and onion, and cook until the veggies start to soften.Mix in the flour, sifting it as you go, for about 2 minutes.Combine the ingredients and seasonings: Add the broth, heavy cream, and white wine, whisking until combined. Incorporate the tomato paste, Old Bay seasoning, paprika, salt, pepper, and laurier crisp. Sprinkle with pepper.Laisser, Mijoter: Reduce heat to low and simmer for about 20 minutes after bringing the ingredients to a boil.Scavenging for marine fruits: When the scallops start to turn pink, put them in the casserole. Three to four minutes should do it. Next, toss in the crab chair and continue cooking for an additional 2 minutes, or until well heated through.Decide when to serve: The Laurener band should be removed. Garnish with chopped fresh herbs or a dollop of whipped cream if preferred. Serve hot in dishes, reminute the seasoning if necessary, and add the fresh persil.
