In a large pot, cook the bacon until soft. Add the celery, onion, thyme, paprika and cook, stirring frequently, until the onion is translucent, Add the oyster liquor and fish stock and bring to a boil. Simmer over for about 10 minutes, until reduced by 1 quarter.
Meanwhile, in a medium frying pan, melt the butter. Season the scallops with salt and cook over high heat until well browned on one side.
Stir the double cream into the pot and simmer until slightly thickened, about 3 minutes. Add the oysters and bring just to a simmer. Add the scallops and simmer for 30 seconds. Remove from the heat, stir in the Worcestershire sauce and season with salt and pepper. Discard the thyme sprig. Spoon the stew into bowls, garnish with chives and serve immediately with the bread.
NOTE: Oyster liquor is the liquid inside of the oyster shell. If you don’t have 1 1/2 cups of oyster liquor, add more fish stock to reach the correct amount.