To cook the dish, first remove the seafood from the refrigerator. Gather the white wine, green curry paste, fish sauce, lime and Thai basil and set everything aside.
Pat the scallops dry with paper towels so they caramelize and sear nicely. Season both sides with a bit of salt and white pepper.
Next, preheat a large stainless-steel pan over medium-high heat. Add the scallops as soon as the oil just starts to smoke. Cook them for about 30 seconds or so per side. Don’t fiddle with them. Just let them caramelize nicely on the bottom before flipping over. The scallops are done once they are just white around the edges and are still opaque in the center. Transfer to a plate and set aside for later.
Turn the heat to medium and add a touch more oil. Add the mirepoix, which consists of the garlic, ginger, lemongrass, shallots and mushrooms. Sauté all of this for few seconds, before adding the curry paste. Cook the paste for a few seconds more and then add the prawns. Let the prawns cook for about 30 seconds until they are pink on the underside. Flip over and continue to cook until pink on the other side.
Next, deglaze with the white wine. Add the mussels and quickly cover. Cook until the mussels open, which should only take about 2 to 3 minutes.
Uncover and turn the heat down to low. Add the velouté sauce and gently swirl the pan to combine. Don't stir too much to prevent the mussels from breaking up. Return the scallops and their juices to the pan. Add the chopped Thai basil and a squeeze of lime juice. Fold everything together and taste for seasoning. Season with fish sauce (in many countries fish sauce is used instead of salt).
Serve this sensational dish with coconut-infused jasmine rice and enjoy.