For the sauce:
To make the sauce, heat water in a saucepan, add the tomatoes and leave them for a minute to remove the skin and seeds. Chop them.
Blend the tomatoes together with the broth, orange juice, wine, vinegar and pepper. Shake all. Put it in a saucepan and let it come to a boil. Cook for about five minutes or until the mixture is reduced by half and has a certain thickness. Remove the sauce from the heat and keep it warm.
In a frying pan, put a tablespoon of grapeseed oil and cook the scallops.
When they are done, mix them with the sauce.