Pasta sauce number 1 (Serves 10 as a side dish)

2 large tomatos
1 lb small scallops
2 leeks or onions
1 portabella mushroom
1 bay leaf
1/3 c olive oil
2 Tbsp butter
garlic, basil, salt, pepper, and tarragon to taste

Heat the olive oil, bay leaf, basil, tarragon, and three mustard seeds in
a frying pan while you finely dice the leeks, mushroom, and tomatos. When
the mustard seeds pop, simmer the leeks and mushrooms in the oil. Just
when the leeks and mushrooms become limp, add the tomatos and cook until
the tomatos start to break up. Set this mixture aside in a bowl, then pour
the oil back into the frying pan.

Melt the butter with the remaining oil at low heat. When it starts to
bubble, add the rinsed scallops. Reduce heat and stir constantly until the
scallops are cooked. Scallops are cooked when they are no longer shiny and
small cracks appear on their surface.

Add the scallops to the vegetable mixture and mix well. Add salt and
pepper to taste. Mix with pasta and serve.