Slowly pour
in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
When the celery is completely cooked, put it into the belnder and
add enough chicken stock to puree it as smoothly as possible.
In a small saucepan, make a roux using equal parts butter and flour (five tablespoons each will do nicely); do not brown (watch closely, stirring constantly ideally with a wooden spoon); add to this the liquid left from the scallops and
enough chicken stock to make two cups liquid, including one cup half and half cream, stirring well to combine.