Instructions

1. Render hot pan with Olive Oil
2. Add celery and onions and saute until translucent in color
3. Add garlic, and season with salt, seasoning salt, fresh thyme
4. Add sherry, and roo and thin out soup by adding chicken stock
5. Transfer soup from saute pan to pot
6. Add cream
7. Using and emulsifier blender, blend until smooth
8. Taste and season by adding salt
9. Add paprika to enhance color if desired
10. Squeeze lemon juice into pot, and stir well
11. Add butter and stir
12. Combine pre-cooked shrimp and scallops

To Serve:

1. In large serving bowl, ladle soup
2. Garnish with a fresh lemon slice, and fresh parsely
3. Place 3 shrimp around lemon slice in center of plate
4. Serve.