The French verb ragoûter means to enhance flavour. A ragout is more traditionally known as a thick rich stew. We’ve adapted the essence of this hearty favourite but used shrimp and scallops to create a quick, lighter-tasting and lower-fat version, perfect for dining in warmer weather.
If making ahead, prepare to the point of adding green onions. Transfer tomato base from saucepan to a large bowl. It will keep well, covered in the refrigerator, up to 2 days. Before serving, bring base to a boil in a large saucepan, uncovered and stirring often, over medium-high heat. Stir in green onions and seafood. Continue with recipe as written above.