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1
Make the romesco Roast the bell pepper directly over a gas flame or under the broiler, turning often, until charred all over, about 10 minutes.
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2
Transfer to a bowl, cover with plastic wrap and let steam for 15 minutes.
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3
Peel, core and seed the roasted bell pepper.
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4
In a food processor, pulse the roasted pepper with the almonds, garlic, vinegar and crushed red pepper until minced.
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5
With the machine on, slowly drizzle in the olive oil until fully incorporated.
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6
Season with salt and black pepper.
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7
Prepare the scallops and greens In a large cast-iron skillet, heat 2 tablespoons of the olive oil.
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8
Add the scallions, season with salt and pepper and cook over moderately high heat, turning, until lightly charred all over, about 5 minutes.
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9
Transfer to plates and wipe out the skillet.
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10
Heat 2 more tablespoons of oil in the skillet.
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11
Season the scallops with salt and pepper and cook over moderately high heat until golden on the bottom, about 2 minutes.
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12
Add the butter, garlic and thyme and flip the scallops.
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13
Cook, basting with the butter, until just opaque throughout, about 2 minutes longer.
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14
Discard the garlic and thyme.
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15
Arrange the scallops on the scallions.
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16
In a small bowl, toss the pea tendrils with the remaining 1 tablespoon of olive oil and the lemon juice; season with salt and pepper.
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17
Top the scallops with the pea tendrils, garnish with chopped almonds and serve with the romesco.
