1 tablespoon olive oil
1 onion, chopped
Finely grated zest and juice of 1 large orange
1 teaspoon ground fennel seed
1 pinch crushed red pepper flakes
5 large tomatoes or 15 plum tomatoes, skinned and chopped
2 tablespoons tomato paste
2 tablespoons chopped fresh basil leaves
2 cloves garlic, minced or pressed
2 pounds sea scallops, trimmed and washed
2 teaspoons cornstarch
1/3 cup heavy cream
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