Grilled scallops with tomato chutney and roasted peppers

For the tomato chutney, heat the olive oil in a pan, then add the nigella seeds and sauté for 20 seconds

Add the chopped plum tomatoes, tomato paste, chilli powder, some salt, the sugar and white vinegar. Slow-cook for 15 minutes or until almost dry. Remove from the heat, check the seasoning and cool

For the peppers, roast the skin over an open flame or under a grill until it begins to bubble. Wrap the peppers in cling-film and chill immediately

When cold, peel off the skin and scrape off any remaining bits with a knife. Cut the flesh into 5mm x 5mm dice. Add crushed Kasoori methi and olive oil and set aside

Wash and drain the scallops, then pat dry with kitchen paper. Crush the peppercorns, fennel seeds and star anise in a pestle and mortar, then transfer to a bowl, add some salt and ½ tablespoon of olive oil

Marinate the scallops in the spiced oil mixture and grill on a hot non-stick pan until gently browned on both sides. This should take a minute for each side

To plate, serve 3 scallops to a portion on top of a droplet of tomato chutney. Top with the roasted mixed peppers and a sprinkling of micro cress