Peel the carrot, onion and shallot and slice them finely.

Remove the heads from the prawns and sauté them in a pan with the oil, carrot, celery, onion and shallot.

Drizzle with the wine, let it evaporate and add the water.

Cook for 45 minutes with lid over a low heat.

Cook the potatoes with the peel in water until they are tender.

Drain and cut into cubes.

Shell the prawn tails.

Clean the scallops, wash them and cut them with the tails of the prawns. Melt the butter in a pan and fry the scallops and prawns. Salt and pepper.

Strain the fish broth and shake it with the potatoes. I advise you not to use all the broth immediately but to regulate yourself so as not to have too much liquid soup.

Boil the soup for about 10 minutes, add salt and pepper.

Pour it into cups and garnish with scampi, scallops and parsley.

Serve immediately.