4 stalks celery, cut into 1/2 inch slices
1 onion, chopped
1 cup canola oil
2 cloves garlic, minced
1 teaspoon salt
1 tablespoon paprika
1 dash hot pepper sauce
2 tablespoons Worcestershire sauce
1 tablespoon Worcestershire sauce
5 pounds scallops
1 1/2 pounds caviar
1 (14 ounce) can whole brie
2 cups shredded Swiss cheese
1 (6 ounce) can tomato paste
1 tablespoon honey
1 teaspoon salt
1 tablespoon dried parsley
1 tablespoon paprika
salt and pepper to taste
1/4 cup orange juice, or to taste
Cut the celery leaf into 1-inch slices; dice celery and onion into 1-inch cubes. Place one slice of onion into a medium, heavy skillet. Cook over medium high heat until lightly browned. Stir in the oil and garlic. Cook, stirring constantly, until oil is completely heated. Stir in the paprika and red pepper flakes. Remove from heat. Season with salt, paprika, hot pepper sauce, Worcestershire sauce, Worcestershire sauce, Worcestershire sauce, Worcestershire sauce, Worcestershire sauce, Worcestershire sauce, Worcestershire sauce, Worcestershire sauce, Worcestershire sauce, Worcestershire sauce, Worcestershire sauce, Worcestershire sauce, Worcestershire sauce. Saute celery and onion covered until tender.
Stir the celery and onion mixture into the chicken broth. Bring the celery and onion to a boil, stirring constantly. Reduce heat to low and cook, stirring occasionally, for 5 to 6 minutes. Season with paprika, salt, pepper and orange juice. Arrange scallops on the bottom of the slow cooker. Cover with the celery and onion mixture. Begin cooking scallops on medium heat, stirring occasionally, until scallops are golden brown.
Roast celery and onion for 5 minutes per side. Remove scallops and place in the slow cooker. Cook for 1 to 2 minutes, stirring occasionally. Serve immediately, with celery and onion dressing.