• 2 tablespoons of unsalted butter
• 1 medium onion, finely chopped
• 2 celery stalks (cut, quartered lengthwise, and sliced)
• 3 tablespoons of flour
• 2 cups of chicken or vegetable broth
• 290-ml canned scallops
• 1 cup of cream
• 2 bay leaves
• 400 g potatoes, cut into cubes
• Salt and black pepper 

For the croutons in the pan:

• 2-3 tablespoons unsalted butter
• 1/2 baguette, cut into cubes
• 3 tablespoons freshly chopped flat-leaf parsley
• Salt and freshly ground black pepper