03Add clam juice, tomatoes, cayenne, salt and pepper. Bring to the boil and let simmer five minutes.04Line a saucepan with a sieve and pour the sauce into it. Stir to extract as much liquid as possible from the pulp and herbs. Discard the solids. There should be about 2 cups of sauce.05Meanwhile, heat the remaining tablespoon of oil and one tablespoon of the butter and add the scallops. Cook, stirring, about one minute and add the Cognac. Cook about 30 seconds and add the tomato sauce. Stir to blend and bring to the boil. Stir in the remaining tarragon and tablespoon of butter. Serve.