You will need one pot to cook the pasta, and a saute pan to start the sauce.

Start the water to cook the pasta.  Once the water begins to bubble, add enough salt to the water to season the pasta.  Once pasta is aldente, remove from water and set aside as you cook the sauce.

On the sauté pan, add heat the olive oil.

Add sea scallops.  If you are using large sea scallops, make sure the scallops are standing on their ends, not on their sides.  This assures a nice sear.  Allow the scallop to sit on one side until you begin to see a darker, less translucent white line on the searing side. Gently with tongs or a spatula, shimmy the scallop off, and flip to sear the other end.  You could do the same with small scallops, but it can get a bit tedious.  For smaller baby scallops, I skip this step and start with my onions and garlic.

If using large scallops, remove scallops and then add small diced shallots and roughly chopped garlic.  Cook until shallots are translucent and garlic is golden brown but not burned.

 Add small diced ham and oregano, cook for about 2 minutes.

Add scallops, tomatoes, and mussels. Let the mixture simmer for about a minute or two.

Add pasta and half the amounts of the fresh herbs.  Let the pasta soak some of the juices.

To make this sauce a bit richer, add butter.  Let melt completely.

Deglaze the pan with white wine or preferred wine.

Toss ingredients one more time and remove them from the heat.

Serve in a pasta bowl with a slice of toasted roasted garlic ciabatta bread and freshly sliced parmesan cheese or asiago, and the remaining half of fresh herbs.