Stew on This

1. In a large skillet, combine the mussels, white wine, 1 cup of the onion and the thyme. Cover and cook over medium heat until the mussels open, about 3 minutes (discard any mussels that don't open). When cool enough to handle, remove the mussels from their shells and reserve; discard the shells. Strain the cooking broth and set aside.

2. In a large saucepan, heat 1 tablespoon of the grapeseed oil over medium-high heat until it begins to shimmer. Add the carrot, celery, celery root and the remaining 1 cup of onion and cook, stirring occasionally, until the vegetables are lightly browned, about 5 to 7 minutes. Stir in the tomato paste and cook for 1 to 2 minutes more. Add the fish stock and reserved mussel broth, and stir, scraping up any browned bits on the bottom of the pot. Bring the liquid to a simmer and cook, uncovered, until slightly reduced, about 8 to 10 minutes. Add the saffron, coconut milk, cilantro and basil and simmer gently for 8 to 10 minutes more. Season to taste with salt; keep the stew warm over a very low heat.

3. Heat the remaining 4 tablespoons of grapeseed oil in a large skillet until almost smoking. Season the scallops with salt and place in the pan (in batches if necessary; don't crowd the scallops) and cook over medium-high heat until golden brown, about 2 minutes. Flip the scallops over and cook for 2 minutes longer. Transfer to a plate and repeat with the remaining scallops.

4. Just before serving, stir the reserved mussels into the stew until warm. Divide the stew among six bowls and top each with three to four scallops. Sprinkle with basil, drizzle with olive oil and serve immediately.