In a saucepan, heat olive oil over medium heat. Add onion, celery, and carrot, and saut? until softened, about 5 minutes.

Add garlic and cook for an additional minute until fragrant.

Add the scallops and cook until they are just opaque, about 3-4 minutes.

Pour in the fish stock and bring to a simmer. Cook for 15 minutes.

Remove from heat and blend the mixture until smooth using a blender.

Strain the blended mixture back into the saucepan to remove any solids.

Stir in the heavy cream, salt, and pepper, and heat gently until warmed through.

Ladle the bisque into bowls and garnish with chopped parsley before serving.