8 shallots
2 lg. cloves garlic
1 tsp. tarragon
1/2 c. dry white wine
1 tsp. sugar
4 c. canned tomatoes, drained well or 10 ripe lg. tomatoes
1 lg. avocado
1 lb. sea scallops, cut in half
8 green onions
2 tsp. basil
1/4 tsp. thyme
1 tsp. sugar
Salt & pepper
1/2 c. heavy cream
1 lb. cooked linguine

Mix the first 10 ingredients in a large pot. Let cook for 15 minutes at low heat. Add scallops, cream, for 3 to 5 minutes. Then put in avocados, toss and serve hot, over linguine. (Dice avocado the size of the scallops.)