Heat oil over medium heat in a stockpot. Add onions and sauté about ten minutes, or until soft and fragrant. Do not allow onions to color. Add Tasso, garlic and Cajun seasoning. Continue to sauté for three minutes, stirring constantly. Add white wine and tomato paste, stir, and simmer until mixture is quite thick. Do not allow bottom to scorch. Add cream, Texas Pete and Worcestershire. Bring to boil, reduce heat and simmer 15 minutes. Remove from heat, whisk in mustard and serve.
Season the scallops lightly on both sides with salt and black pepper mix. Preheat large sauté pan on high heat. Add oil when the pan is hot and let it simmer. Immediately put scallops in the pan, flat side down. Cook for one minute, lifting the edges gently. When the scallops are caramelized and a mahogany brown color, turn them over and reduce heat by half. Cook for another minute. Add shrimp and sausage. When shrimp is done, add sauce. When sauce is hot and mixed with seafood, add well-drained, cooked pasta. Place in a bowl or platter and place scallops and shrimp around the pasta. Sprinkle green and red pepper over pasta. Garnish with green onions.