1 pt. shucked oysters
1/2 lb. scallops
1 sm. green pepper, chopped fine
3-4 celery fronds, chopped fine
1 lg. Italian onion, chopped fine
Lots of finely chopped parsley
Ground black pepper
Ground thyme
1/2 lb. thick sliced Polish ham, diced
1 qt. light cream
3 tsp. flour
A lot of red-skinned potatoes, washed well and thinly sliced
High quality bread crumbs

Laminate the solid ingredients into a shallow of deep baking dish in the following order: onions, pepper, celery, oysters (including shell liquor if present in the container), ham, scallops, potatoes; disperse the parsley, thyme and black pepper throughout during the lamination process. Cover the dish tightly with plastic film and place in microwave at medium power for a period sufficient to cook the celery.

Mix the flour in a few tablespoon cold water by shaking it violently in a tightly closed jar. Pour the flour suspension all over the cooked ingredients in the dish; light stirring might be in order. Now add the cream until the liquid level is slightly below the surface of the mix. Sprinkle the top with a generous layer of bread crumbs. Place uncovered in a heated oven and bake until the juice bubbles up around the edges and the surface is nicely browned.