For frozen scallops, remove them from the package and place them, in one layer, on a wire rack set over a plate or baking sheet, cover with a sheet of parchment paper and transfer to the refrigerator to thaw. When ready to cook, proceed as follows:

• For fresh or thawed scallops, place scallops on a large plate that has been lined with a double layer of paper towels. Salt liberally and allow to rest for 5 minutes. Using more paper towels, pat the scallops on all sides as dry as possible. Sprinkle lightly with salt and pepper and set aside while preparing the griddle and butter.
• Add the butter to a small dish and melt in the microwave. Remove and add the grated garlic and fresh thyme leaves. Reserve and keep warm.
• Heat the oil in a cast iron griddle, fry pan or a heavy-bottomed skillet set over high heat until it just begins to smoke. Working in batches, add some of the scallops spacing them an inch or so apart, cook for 1 1/2 minutes to a rich brown. Turn the scallops with tongs and cook the other side for 1 minute. Just before removing the scallops from the pan, spoon the melted garlic-thyme butter over the top. Transfer to a paper towel lined plate and repeat with the remaining scallops. 
• To serve, add a 2 tablespoon pool of the romesco sauce to a dinner plate, place 4 scallops on the sauce and garnish with fresh thyme sprigs and lemon wedges. 
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