Scallops in tomato gravy

1. Marinate 12 scallops with salt, turmeric, chilli powder, little pepper powder.

2. Add butter in a pan, 3 strands of fresh thyme, and place the scallops in single layer without any marination liquid and let them cook on both sides.

3. In another pan, add 1tsp butter, 1tsp oil, 1/4th tsp fennel seeds, 1/4tsp cumin seeds,  3 strands of fresh thyme, 1 inch grated mango ginger, 4 large cloves finely chopped, 1 or 2 green chilli finely chopped, mix well, add 1 small onion finely chopped, mix well, add 2 large ripe vine tomatoes finely chopped in chopper, add the scallops marinated water, mix well, put lid and cook until mushy, smash with spatula, add Kashmiri chilli powder 1tsp,  now add half red pepper finely chopped, mix well, add 2-3 tbsp hit water, mix well, add 2 tbsp cheese granules, 1 orange cheese full slice by making into pieces, mix well, add 1tsp Italian herbs mix. 

Place scallops and cook for 2 min.

Serve hot with rice or toasted bread.