Heat oven to 400 degrees. Add the Bell peppers, tomatoes, garlic half, and onion to a parchment lined baking pan. Brush the vegeatbles with olive oil and roast until they are slightly charred, about 35 minutes.
While the vegetables roast, toast the chili in a small sauté pan on medium heat for 30 seconds on each side. Place the chili in a bowl of hot water (covered) for 15 miniutes, until rehydrated. Cut open and remove the top and seeds. Heat 1 tablespoon olive oil in the same sauté pan over medium heat. Toast the almonds for 5 minutes. Allow to cool.
When the roasted vegetables are cool enough, peel them. Remove the seeds, tops, and membranes from the peppers. Break the garlic cloves loose and squeeze out the pulp. Cut the core from the tomatoes.
Add the roasted vegetables, the chili, almonds, thyme, lemon juice, smoked paprika, sea salt, and red wine to a food proceesor and blend into a thick sauce.
Pat scallops dry on paper towels. Make sure you get as much water out as possible. Buy dry scallops if you can. Allow to reach room temperature before searing.
Melt the butter in a microwave with the chopped thyme and garlic powder - set aside, but keep warm.
Heat a cast iron skillet over medium-high heat. Sprinkle the scallops on one side with salt and pepper.
Add the avocado oil until heated (just smoking). Add scallops, salted side down. You will hear them sizzle. Immediately salt and pepper the second side. Cook the scallops for 2 minutes, do not move them at all.
Flip the scallops with tongs and cook for 1 minute more. Baste with the thyme-garlic butter. Remove the scallops, plate on top of the Romesco sauce. Garnish with thyme leaves.
To create an authentic Romesco you should use dried Ñora peppers from Spain. They are difficult to find but can be purchased in the United States - click here. Most authentic recipes call for bread in the Romesco sauce. We have eliminated this to keep the carbs low.