1 lb. scallops
1/2 stick butter
1 clove garlic
2 stalks celery
3 to 4 medium carrots
2 to 3 medium onions
2 cans chicken broth
salt to taste
white pepper to taste
1 tsp. thyme
1/2 to 3/4 c. half and half
cornstarch

Sauté scallops in butter with garlic. While sautéing scallops, dice celery, carrots and onions. Heat chicken broth. Add seasonings, vegetables and scallops. Bring to a boil. Lower heat to simmer and cook for about 45 minutes (until vegetables are tender enough to be pierced with a fork). Add half and half. Cook approximately another 15 minutes. Thicken with cornstarch to desired thickness.