Plunge the tomatoes into boiling water for 15 seconds. With a paring knife or vegetable peeler, remove the skin. Cut the tomatoes in half, remove the core, and chop the tomatoes coarsely.

Sprinkle the scallops with the salt and pepper. Spray a large nonstick skillet that has a lid with the vegetable oil, add the scallops, and sauté them over medium-high heat for 2 minutes or until they are evenly browned. Remove the scallops from the skillet, and set them aside. With paper toweling, wipe out any liquid that may have collected in the skillet.

Bring a large pot of salted, lightly oiled water to a rolling boil. Add the pasta, and cook it according to package directions until it is al dente. Drain it, and cover it to keep it warm.

While the pasta cooks, in the same skillet used for the scallops, heat the canola oil. Add the onion and garlic, cover the pan, and cook the vegetables until the onion is wilted. Add the tomatoes, tarragon, red pepper flakes, some salt, and some pepper, and simmer the sauce for 15 minutes. Add the reserved scallops, and continue simmering the mixture for 2 to 3 minutes or until the scallops are cooked through.

Place the pasta in a large bowl, and add the scallops and tomato sauce, tossing the ingredients to combine them well. Sprinkle the dish with the basil and parsley, and gently toss the ingredients again.