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1
In a large skillet, combine the mussels, white wine, 1 cup of the onion and the thyme.
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2
Cover and cook over medium heat until the mussels open, about 3 minutes (discard any mussels that don't open).
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3
When cool enough to handle, remove the mussels from their shells and reserve; discard the shells.
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4
Strain the cooking broth and set aside.
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5
In a large saucepan, heat 1 tablespoon of the grapeseed oil over medium-high heat until it begins to shimmer.
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6
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.
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7
Stir in the tomato paste and cook for 1 to 2 minutes more.
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8
Add the fish stock and reserved mussel broth, and stir, scraping up any browned bits on the bottom of the pot.
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9
Bring the liquid to a simmer and cook, uncovered, until slightly reduced, about 8 to 10 minutes.
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10
Add the saffron, coconut milk, cilantro and basil and simmer gently for 8 to 10 minutes more.
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11
Season to taste with salt; keep the stew warm over a very low heat.
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12
Heat the remaining 4 tablespoons of grapeseed oil in a large skillet until almost smoking.
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13
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.
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14
Flip the scallops over and cook for 2 minutes longer.
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15
Transfer to a plate and repeat with the remaining scallops.
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16
Just before serving, stir the reserved mussels into the stew until warm.
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17
Divide the stew among six bowls and top each with three to four scallops.
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18
Sprinkle with basil, drizzle with olive oil and serve immediately.
