Creamy Seafood Fideo Soup with Weathervane Scallops & Shrimp

• 1/2 lb weathervane scallops
• 1/2 lb shrimp, peeled
• 6 oz fideo pasta (or thin spaghetti broken into 1-inch pieces)
• 5 Tb butter
• 6 cups vegetable or seafood stock
• 1 1/2 cups whole milk
• 1 1/2 cups frozen baby peas
• 2 scallions, finely chopped
• 3/4 cup dry white wine
• 3 slices prosciutto, cut into thin strips
• Salt and pepper, to taste
• Chopped flat-leaf parsley (optional)

If you can’t find fideo, simply break thin spaghetti into short pieces—it works just as well and keeps the texture of the soup right where it should be.

1. Prep the seafood: Cut scallops and shrimp into preferred sized pieces.
   
   For a more balanced spoonful, smaller pieces work best—try quartering larger scallops or halving smaller ones.
   
   Shrimp can be left whole or halved depending on your preference.
2. Toast the pasta: In a large pot, melt 2 Tb butter over medium heat. Add the fideo and cook, stirring frequently, until lightly golden.
3. Build the broth: Add stock and milk. Bring to a boil, season lightly with salt, then reduce to a simmer.
4. Cook the pasta: Add peas and cook for 8–10 minutes, until the pasta is tender but still has a slight bite.
5. Cook the seafood: In a separate skillet, melt remaining butter. Add scallops and shrimp and cook gently over low heat, stirring occasionally, for about 3 minutes until just cooked through.
6. Finish the soup: Add wine and prosciutto to the skillet and cook for 2–3 minutes. Pour the seafood mixture into the soup and stir to combine.
7. Taste and serve: Taste and adjust seasoning as needed. Garnish with parsley if desired and serve immediately.