Combine oysters and their liquor and add to enough liquid to total recipe requirements. Chill for at least 1 hour.

Strain oysters to segregate oyster liquid. In a large skillet combine the butter, celery, pepper, salt and 1/2 of the oyster liquor. Cook over high heat 3 minutes, shaking the pan constantly. Add the remaining oyster water and continue to cook remaining liquid and continue to cook for another minute. Stir in the scallions.

Gradually add the cream, whisking constantly. Add the oysters and cook until oysters just begin to curl, about 2 to 4 minutes. Remove from heat and serve immediately, stirring as you ladle out portions.