Chilled Celery Soup With Nantucket Bay Scallops

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6 tablespoons unsalted butter

4 large shallots, thinly sliced (1 cup)

8 celery ribs, thinly sliced, plus 2 tablespoons shredded celery leaves, for garnish

4 cups water

1/2 cup flat-leaf parsley leaves

1 1/3 cups crème fraîche

Salt and freshly ground white pepper

2 tablespoons grapeseed oil

1 1/4 pounds Nantucket bay scallops (see Note)

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