For the spice mix
In a coffee grinder, grind the pink, green and black peppercorns along with fennel seeds and star anise into a coarse powder, transfer to a plate and set aside.
For the chutney:
Blanch and peel the tomatoes, de-seed and chop roughly. Heat oil in a pan add nigella seeds and chopped garlic, sauté for 2-3 minutes or until the garlic is lightly browned; add the chopped tomatoes, sugar and vinegar; cook stirring occasionally for a further 10 minutes or until almost dry. Check seasoning and leave aside.
For the roasted red peppers
Roast the whole peppers over an open flame, wrap in cling-film and chill immediately. Peel the skin and chop the flesh into ½ cm brunoise. In a small bowl, add the crushed, dried fenugreek leaves (kasoori methi) to 2 tablespoons of olive oil, throw in the brunoise of roasted peppers, add salt and mix well then leave aside.
Pre-heat a grill plate (or) large non-stick pan and once hot drizzle olive oil and grill the scallops until gently browned on either side. Once grilled, roll the scallops on the plate of the spice mix coating the scallops on the sides. To serve, place 3 dollops of the chutney on a plate with 3 pan-grilled scallops on top of the chutney and top the scallops with the roasted brunoise of coloured peppers. Garnish further with rocket leaves and quarters of baby plum tomatoes. Serve immediately.